Recipe by CulinaryQueen
Another one of those 'Let's throw this all together and see how it tastes' recipes. The sauce comes out as a maroon color, hence the title.
Top Review by Louise from Aussie
This was my first attempt at braised steak, but boy, was I glad I tried it. I probably went overboard on the red wine (used more than 1/4 cup - which I probably won't do again - will stick to the proper amount) and will probably add more tobasco next time. Also found that 90 minutes wasn't enough - the meat was tender by then - enough to eat dinner, but since there was plenty left over I left it to cook for another 90 minutes and had it again for dinner the next night and WOW, the meat absolutely fell apart - it was delicious! The sauce also tasted better second time around. Will definitely do this again (minus the extra red wine!) and will cook it slowly for about 4 hours.
- 1 onion
- 4 ounces tomato paste (or puree)
- 1 3⁄4 cups beef broth
- 1⁄4 cup port wine or 1⁄4 cup red wine
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon cocoa powder
- 1 teaspoon brown sugar
- 1 teaspoon parsley
- 1⁄4 teaspoon black pepper
- 10 drops Tabasco sauce (optional)
- 3 tablespoons olive oil
- 1⁄4 cup flour
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 4 braising steaks
Directions See How It's Made
- Put all the ingredients for the braising liquid into a food processor and process until smooth. Leave until ready to use.
- Heat oil in large skillet.
- In a shallow dish, mix the flour with the salt and pepper. Dredge the steaks in the seasoned flour and fry 2-3 minutes each side.
- Carefully pour the liquid over the steaks, cover and turn down heat. Simmer for 90 minutes.
- Remove steaks to serving dish and pour sauce over.
- Serve and enjoy!