Flank Steak In Wine Sauce Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
1 1/2 lb: beef flank steak,
2 tablespoon: cooking fat,
1: salt,
1: pepper,
1 medium: onion, thinly sliced
15 oz: tomato sauce,
1 cup: dry red wine,
1/8 teaspoon: garlic powder,
1/4 cup: parsley, choped
1/4 teaspoon: oregano,
1/4 teaspoon: basil,
4 oz: mushrooms, sliced drained save liqu
1: cooked, buttered noodles,
Directions:
1. Cut steak in half lengthwise. Cut each piece into diagonal slices
crosswise, about 1/4 inch thick.
2. In a large skillet, brown slices a few at a time in fat. Season
with salt and pepper and remove from pan. Continue until all slices
are browned. Remove last batch of meat and pour off fat drippings.
3. Cook onion in drippings remaining in skillet until soft but not
browned; stir often.
4. Add tomato sauce, wine, garlic powder , parsley, oregano, and
basil. Return meat to pan.
5. Bring to a boil; reduce heat. Cover tightly and simmer for 1
hour, or until meat is done, stirring occassionally.
6. Add mushrooms and continue to simmer for 5 minutes. If sauce is
too thick, add juice from mushrooms.
7. Taste sauce and correct seasoning, if necessary, with salt and
pepper.
8. Serve meat and sauce over hot buttered noodles.
From: The More Beef for your Money Cookbook
Yield: 4 servings
Source from luhu.jp
crosswise, about 1/4 inch thick.
2. In a large skillet, brown slices a few at a time in fat. Season
with salt and pepper and remove from pan. Continue until all slices
are browned. Remove last batch of meat and pour off fat drippings.
3. Cook onion in drippings remaining in skillet until soft but not
browned; stir often.
4. Add tomato sauce, wine, garlic powder , parsley, oregano, and
basil. Return meat to pan.
5. Bring to a boil; reduce heat. Cover tightly and simmer for 1
hour, or until meat is done, stirring occassionally.
6. Add mushrooms and continue to simmer for 5 minutes. If sauce is
too thick, add juice from mushrooms.
7. Taste sauce and correct seasoning, if necessary, with salt and
pepper.
8. Serve meat and sauce over hot buttered noodles.
From: The More Beef for your Money Cookbook
Yield: 4 servings
Source from luhu.jp
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