Cougar Cheese Steak

Jezski's Note:

Tasty meat! Excellent sauce! From John Owen via The Seattle Intelligencer (great name for a newspaper, huh?) If your meat is a cheaper cut, you might want to tenderize it first. Or simmer it for a longer period of time. Once I used bison; it was great. I don't always use the cheese.

• Total Time: 1 hrs 40 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 4

• 2 lbs top round steaks
• 2 tablespoons flour
• 1 teaspoon salt
• 1 teaspoon paprika
• ½ teaspoon instant coffee
• 1⁄8; teaspoon garlic powder
• 2 tablespoons cooking oil
• ½ cup onion , thinly sliced (I used more)
• ½ cup beef bouillon
• ½ cup red wine
• 2⁄3; cup parmesan cheese , freshly grated

Directions:

1. With a knife, score the steak lightly on both sides. Mix together the flour, salt, paprika, coffee and garlic powder. Rub into both sides of the steak.
2. Heat the oil in a large skillet. Brown the meat on both sides, then add the onions, bouillon and wine.
3. Cover the pan and simmer ingredients about 90 minutes or more until tender, adding more bouillon if needed.
4. When meat is tender, sprinkle with cheese and serve.