Prep 20 mins
Cook 1 hr 30 mins
This is similar enough to swiss steak to be comforting, but different enough not to be boring. I often substitute freshly minced garlic for the garlic powder. Serve with mashed potatoes and a green vegetable; I prefer green beans with this.
- 1⁄2 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon mustard powder
- 2 lbs sirloin steaks
- 3 tablespoons vegetable oil
- 2 cups sliced mushrooms
- 1 onion, peeled and sliced
- 1 cup red wine
- 1⁄4 cup packed brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 (19 ounce) can tomatoes, undrained
- Preheat oven to 325F degrees.
- In a small dish, combine flour, salt, pepper and dry mustard; transfer to a plastic bag.
- Cut steak into strips, larger than for stir fry, and place in a large bowl; pour just enough of the red wine onto meat to moisten; reserve remaining wine.
- In a large skillet over medium-high heat, heat oil.
- Shake steak strips in flour mixture, then brown floured meat in hot oil; place browned strips in a large casserole dish; you may need more oil to brown all your beef.
- When done, pour any meat juice/red wine left in bowl steak was in onto browned meat.
- Add remaining ingredients, including reserved red wine, to casserole and stir to combine.
- Cover tightly and bake for 1-1/2 to 2 hours, or until steak is tender.
Bergy came up with the great idea of making one of Lennies recipes to celebrate her recent birthday, this is what I made and am so glad I did. The red wine, with the other flavours make this casserole delicious. I used rib eye steak, and fresh garlic. It was only in the oven for 1 1/4 hours, served with mashed sweet and ordinary potato, green beans and baby carrots. Delicious winter meal!
Made it exactly as written.....Outstanding! Will definitely add this to my rotation of favorites. Thanks!
Delicious. I made the recipe as directed except for adding fresh oregano at the end. It was even better reheated the next day.