Prep 10 mins
Cook 1 hr
Adapted from an old cookbook.
- 2 lbs round steaks, cut 1/2 inch thick
- 3 slices bacon
- 1 cup water
- 1⁄4 cup carrot, chopped
- 1⁄4 cup celery, chopped
- 2 tablespoons fresh parsley, chopped
- 1 medium bay leaf
- 2 teaspoons butter
- 1 tablespoon onion, chopped
- 1⁄4 cup mushroom, chopped
- 1⁄4 cup sour cream
- 2 tablespoons capers
- Cut steak in serving sized pieces. Cook bacon in a large skillet until crisp; remove, crumble, and set aside. Brown steak in bacon drippings. Add water, carrot, celery, and bay leaf; cover and cook over low heat 1 1/2 hours, or until meat is tender, stirring occasionally.
- Remove bay leaf and remove beef to a serving platter and keep warm.
- Meanwhile, in a separate skillet, melt butter over medium low heat. Add onions and mushrooms and saute until tender, about 5 minutes. Add to first skillet and blend with an immersion blender or process in stand up blender.
- Stir in sour cream and capers; heat through. Pour gravy over steaks; garnish with bacon crumbles and chopped parsley.
This was fantastic thanks Ice Cool Kitty. I made a half recipe using a piece of cheap, small eye fillet so I ended up with small escallops of meat that melted in our mouths when cooked. I also used beef consomme instead of water which gave a wonderful rich flavour to the dish. Russ came home with more mushrooms than I needed, so I cooked them all then reserved a couple of tablepoons of slices to add into the finished sauce. I could eat this again tomorrow night.
An easy meal with a bit of elegance. The bacon and the capers really make this dish stand out. We used cubed round, so we didn't cook the meat quite as long. It scaled down well to our two servings. This would probably be a good company dish - not a lot of fussing for more servings, but a little more classy than many one dish meals. The recipe might be easier to follow if the ingredients were in the order they are used in the instructions.