Recipe by threeovens
Adapted from an old cookbook.
Top Review by JustJanS
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.
- 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
Directions See How It's Made
- 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.