Recipe by s'kat
A hearty beef dish scented with garlic and simmered until delectably tender.
Top Review by canarygirl
YUM! I used round steak, sliced extra thin by the butcher. I must admit I thought that the vinegar would be too much, and didn't add the full amount at first, though when tasting the sauce, a half cup is right on--so I added the remainder! I shoulda followed the recipe from the start! :-) I used red wine vinegar. The sauce that this makes was great with Mirjam's Greek-Style Oven Fries. This one will be a regular at our house! Thanks for another fabulous recipe, S'kat!
- 3 lbs thin sliced beef (any kind)
- 1⁄2 cup oil
- 2 cups red wine
- 6 cloves minced garlic (, depending on taste- may add more or less)
- 1⁄2 cup vinegar
- 1 tablespoon sugar
- 4 cups water
- flour (for dredging)
- salt and pepper
Directions See How It's Made
- Heat oil in a skillet.
- Dredge the beef in flour mixed with salt and pepper.
- Brown the beef till just browned.
- Meanwhile, combine the wine, garlic, vinegar, sugar, and water in a stockpot.
- Add the browned beef including skillet scrapings.
- Bring to a boil, then reduce heat and simmer for 1 1/2 hours, adding water and stirring when neccessary.
- This recipe makes its own gravy, so goes well with rice, potatoes, or bread.