Ingredients
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1 1/2 lbs round steaks (1/2 to 3/4 inch thick pieces)
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon granulated garlic powder
1/2 cup cooking oil
1 cup rose wine
1/2 cup water
2 tablespoons onion soup mix
0.5 (6 ounce) can tomato paste
1/4 cup water
1 tablespoon brown sugar
1/2 cup cheddar cheese, shredded
4 ounces mushrooms, sliced
1 teaspoon parsley flakes
Preparation
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Place round steak on flat tray and partially freeze for ease of cutting into strips. Cut into strips 1/4 inch thick and 3 or 4 inches long.
Combine flour, salt, pepper and garlic and dredge meat lightly into this miixture.
Brown dredged meat in 2 batches in the 1/2 cup cooking oil. Add the first batch of browned meat back to the pan when finished browning the second batch.
Combine wine, 1/2 cup water and onion soup mix and add to pan. Cover tightly and cook on low for 45 minutes.
Combine tomato paste, 1/4 cup water and brown sugar. Add to pan. Continue cooking about 20 more minutes or until meat is tender, stirring occasionally.
Add cheese and mushrooms and continue cooking on low, 10 minutes.
Sprinkle with parsley and serve over noodles or rice.
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