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2 pounds Lean Round steak -- or veal
4 medium Onions -- (cut up)
3 medium Tomatoes -- (cut up)
1 Bay Leaf
1 cup Chicken or beef Stock
2 toes Garlic
2 teaspoons Salt
6 tablespoons Flour
1/2 teaspoon dried Thyme Leaves
4 tablespoons Olive Oil
4 tablespoons Black Pepper
4 tablespoons Granulated Garlic
4 tablespoons Dried Chives -- (ground fine)
4 tablespoons Dried Parsley -- (ground fine)
Flatten round steak or veal with meat pounder or a flat-bottom pot inside a plastic bag. Add salt, seasoning mix, and coat with flour.
Heat skillet or sauté pan, add oil, put in cut-up onions, and sauté until caramelized.
Sauté steak in caramelized onions until well browned. NOTE: At this point, one can put the rest of the recipe in a slow cooker and simmer all night for breakfast, or continue on top of the stove.
Add Tomatoes (optional), stock, thyme, seasoning mix to taste, and bay leaf, and simmer until the meat has tenderized -- (about 45 minutes or more), and the sauce has thickened. Remove and discard the bay leaf, and serve over grits.
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