SIMPLY ELEGANT STEAK
This recipe is great served with Barb's FAT POTATOES, rice, or noodles
2 Tbl Oil
2 lb Round Steak, sliced across grain into 1/4" strips
1 lg Onion, sliced and separated into 1/4" rings
4 oz jar sliced Mushrooms, drained, reserve liquid
1/2 cp Red Wine (you may use red cooking wine, but omit salt)
1 1/2 tsp Salt
1 clove Garlic, minced
1 can Cream of Mushroom Soup
Over med. high heat (350), brown meat in oil. Add onions and saute till tender crisp. Blend soup, wine, liquid from mushrooms, garlic and salt. Pour over steak. Reduce heat to simmer. Add mushroom, cover, and simmer 1 hour or until meat is tender. Makes 4 to 6 servings.
posted by Mark
2 Tbl Oil
2 lb Round Steak, sliced across grain into 1/4" strips
1 lg Onion, sliced and separated into 1/4" rings
4 oz jar sliced Mushrooms, drained, reserve liquid
1/2 cp Red Wine (you may use red cooking wine, but omit salt)
1 1/2 tsp Salt
1 clove Garlic, minced
1 can Cream of Mushroom Soup
Over med. high heat (350), brown meat in oil. Add onions and saute till tender crisp. Blend soup, wine, liquid from mushrooms, garlic and salt. Pour over steak. Reduce heat to simmer. Add mushroom, cover, and simmer 1 hour or until meat is tender. Makes 4 to 6 servings.
posted by Mark
posted by Great White Bear, @ 5/01/2005 12:51:00 PM
3 Comments:
At 4:46 PM,
Isabella di Pesto said…
You know, guys, I just had a silly thought [actually, Isabella has many silly thoughts in the day--so many that she finds herself laughing out loud walking down the street, while strangers stop, stare, and shake their heads at her.]
Ah, where was I? Oh, this weird idea: Wandering Coyote and I could take any one of your Church Pot Luck recipes, and turn them into an effete recipe and counterpost it on our blogspot, sort of as its "evil twin?"
Example, your Simply Elegant Steak recipe:
2 tablespoons olive oil
1 1/2 lbs. round steak, etc.
1 large onion, etc.
5 oz. of fresh mushrooms (shitake, crimini, portabello)cut in chunks, and sauted, set aside
1/2 cup good quality red wine
1 teaspoon salt
4 cloves minced garlic
1 cup homemade beef stock
flour for dredging
s&p
Dredge the meat in seasoned flour and brown in oil over medium heat. Remove from pan and set aside. Add onions to pan and a little more oil and saute until carmelized. Add garlic and saute until tender. Blend in stock, wine, add meat and simmer until meat is tender. Add mushrooms and heat through.
Something like that. Of course, it wouldn't be Church Potluck, more like Effete Potluck. But it could be fun to do once in a while.
I'll have to try this reworked recipe to see if it works, and then get back to you.
There's no way, however, that I'd touch your Better Than Sex Cake.
Isabella knows when NOT to mess with certain sacred texts.
At 7:45 PM,
Anonymous said…
If I were reworking as an effite potluck dish, I would replace the oil with clarified butter. I would brown meat until juice cooked off, add onions, cook till onions started to clear, then remove both from the pan. Add 3t flour, and enough butter to make a reaux. Stir in 1 1/2 cp Half and Half (replacing cream of mushroom soup), return meat and onions to pan along with remaining ingredients. simmer about hour, till souce is nice and creamy and meat is tender. This is a dish with a very classic french feel!
At 7:52 PM,
Anonymous said…
actually that should be 3T flour
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