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Round Steak In Wine Sauce
Ingredients

12" CAST IRON SKILLET WITH COVER

3 lbs. ROUND STEAK ABOUT 1 1/2 INCHES THICK

2 Tbsp. BUTTER

1 1/2 C. CHOPPED ONION

2 TABLESOONS PREPARED MUSTARD

1 tsp. WORCESTERSHIRE SAUCE

1 C. SLICED FRESH MUSHROOMS

1/2 tsp. SALT

1/4 C. DRY RED WINE

1/2 C. WATER

1 OR 2 Tbsp. FLOUR

Cooking Instructions

HEAT BUTTER ON MEDIUM HEAT IN SKILLET. TURN HEAT TO MEDIUM-HIGH AND BROWN STEAK ON BOTH SIDES. REDUCE HEAT TO LOW. ADD ALL THE REMAINING INGREDIENTS EXCEPT FLOUR AND COMBINE WELL. COVER AND SIMMER FOR 2 HOURS OR UNTIL MEAT IS TENDER. IF DESIRED, ADD MORE LIQUID IN THE PERCENTAGE OF 1 PART WINE TO 2 PARTS WATER. REMOVE MEAT FROM SKILLET AND KEEP WARM. ADD FLOUR TO PAN JUICE, BLEND WELL, AND SIMMER FOR 3 MINUTES. ADD MORE LIQUID IF NEEDED. SERVE WITH MEAT. SERVES 6



by Gregory Beale		 No preview Available

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