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Sunday Beef for Weeknights This is a Monday through Friday alternative to spare ribs (Rachael Ray) Recipe

Sunday Beef for Weeknights This is a Monday through Friday alternative to spare ribs (Rachael Ray) Recipe

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Sunday Beef for Weeknights This is a Monday through Friday alternative to spare ribs (Rachael Ray)

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Ingredients:

Serving

2 tbsp extra-virgin olive oil , 2 turns of the pan
24 oz beef sirloin, cut into 4 (6-oz) lean, trimmed steaks
salt and pepper
1 leek, trimmed
2 tbsp butter, cut into small pieces
3 garlic cloves, smashed
1 carrot, 1/2-inch dice
2 ribs celery, from the heart, with greens, chopped
1 lb small red skinned potatoes, quartered
4 sprigs fresh thyme
2 bay leaves, fresh or dried
2 tbsp all-purpose flour
1 cup dry red wine
2 cups good quality beef stock , from soup aisle
1 rounded tbsp red currant jelly , optional, grape jelly can be substituted
crusty bread , to pass at table

Directions:

Heat a deep, heavy bottomed skillet over high heat, then add 2 tablespoon extra-virgin olive oil. Season meat with salt and pepper, then caramelize the meat 2 minutes on each side.
Cut leek lengthwise, then cut into 1/2-inch slices across. Wash under running water in colander, separating all of the layers. Drain well.
Remove steaks from pan and reduce heat to medium high. Add butter to the pan and the leeks, garlic, carrot, celery and potatoes. Season vegetables with salt and pepper. Add thyme and bay sprigs. Saute veggies 10 minutes. Add flour, cook 1 minute. Whisk in red wine and reduce 1 minute. Whisk in broth and bring to a bubble. Stir in jelly. Slide meat into pan. If serving immediately, simmer over medium heat 7 to 10 minutes. If this meal is a make-ahead, remove the dish from the stove top at this point. When you reheat, bring sauce to a bubble and simmer 5 to 7 minutes over moderate heat.
Work on other dishes in your menu or dessert with the pockets of time created as veggies and meat cook.
Remove from stove top and serve each steak with lots of veggies and broth in shallow dishes with crusty bread for dipping.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	678.19 Kcal (2839 kJ)
Calories from fat	287.37 Kcal
		% Daily Value*
Total Fat	31.93g	49%
Cholesterol	166.65mg	56%
Sodium	385.6mg	16%
Potassium	1265.46mg	27%
Total Carbs	31.78g	11%
Sugars	10.27g	41%
Dietary Fiber	4.49g	18%
Protein	54.06g	108%
Vitamin C	19.1mg	32%
Vitamin A	1.4mg	45%
Iron	5.1mg	28%
Calcium	102.4mg	10%

Amount Per 100 g
Calories	130.31 Kcal (546 kJ)
Calories from fat	55.21 Kcal
		% Daily Value*
Total Fat	6.13g	49%
Cholesterol	32.02mg	56%
Sodium	74.09mg	16%
Potassium	243.14mg	27%
Total Carbs	6.11g	11%
Sugars	1.97g	41%
Dietary Fiber	0.86g	18%
Protein	10.39g	108%
Vitamin C	3.7mg	32%
Vitamin A	0.3mg	45%
Iron	1mg	28%
Calcium	19.7mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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