Prep 15 mins
Cook 1 hr
This is a great recipe for a small dinner party. The pan sauce is delicious over garlic cheese mashed potatoes or Cauliflower Puree. This is probably my husband's favorite dish, at least it is the one he requests the most. As written the sauce can be spicy (depending on the freshness and type of cayenne you have), so if you are not a fan of spicy food I would 1/2 the cayenne.
- 1 1⁄2 lbs boneless beef steaks, cut 3/4-inch thick (economical cuts like bottom round work well)
- 3 -4 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- 1 teaspoon black pepper
- 2 -3 tablespoons olive oil
- 3 stalks celery, cut on diagonal in 1-inch slices
- 1⁄2 lb mushroom, sliced in thirds
- 1 bunch scallion, chopped (white & green parts)
- 1 cup red wine
- 1⁄2 cup low sodium soy sauce
- 1 1⁄2 teaspoons ground ginger
- 3⁄4 teaspoon ground cinnamon
- 1⁄2 teaspoon cayenne pepper
- Trim fat from meat.
- Cut into 4-6 serving size pieces.
- Pound with meat hammer until 1/4-1/2" thin and tenderized.
- Combine flour, salt, and black pepper.
- Rub mixture onto the steaks to thoroughly coat.
- Heat oil in large flat bottom skillet that has a lid.
- Add the meat and brown on both sides.
- Scatter the celery, mushrooms, and 3/4 of the scallions over the top.
- In a small bowl, combine the red wine, soy sauce, ginger, cinnamon, and cayenne.
- Pour over the meat & vegetables.
- Bring to a simmer.
- Simmer covered for 1 hour. (can be simmered an additional 30-45 minutes without adverse effects).
- Serve with pan sauce and vegetables poured over and sprinkled with remaining scallions.