Prep 15 mins
Cook 1 hr 30 mins
This is a nice way to serve round steak. The long cooking times tenderize the meat quite a bit and it's very tasty, too. I serve this over buttered noodles with corn on the side for a very satisfying complete meal.
- 1 1⁄2 lbs round steaks (1/2 to 3/4 inch thick pieces)
- 1⁄2 cup flour
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 teaspoon granulated garlic powder
- 1⁄2 cup cooking oil
- 1 cup rose wine
- 1⁄2 cup water
- 2 tablespoons onion soup mix
- 0.5 (6 ounce) can tomato paste
- 1⁄4 cup water
- 1 tablespoon brown sugar
- 1⁄2 cup cheddar cheese, shredded
- 4 ounces mushrooms, sliced
- 1 teaspoon parsley flakes
- Place round steak on flat tray and partially freeze for ease of cutting into strips. Cut into strips 1/4 inch thick and 3 or 4 inches long.
- Combine flour, salt, pepper and garlic and dredge meat lightly into this miixture.
- Brown dredged meat in 2 batches in the 1/2 cup cooking oil. Add the first batch of browned meat back to the pan when finished browning the second batch.
- Combine wine, 1/2 cup water and onion soup mix and add to pan. Cover tightly and cook on low for 45 minutes.
- Combine tomato paste, 1/4 cup water and brown sugar. Add to pan. Continue cooking about 20 more minutes or until meat is tender, stirring occasionally.
- Add cheese and mushrooms and continue cooking on low, 10 minutes.
- Sprinkle with parsley and serve over noodles or rice.
Instead of adding the mushrooms at the end, I added them when I added the liquid. I also used basil instead of parsley, and served it over pasta. The meat was beautifully tender, and the cheese added a wonderful richness to the dish. There was enough here for a second meal, and believe me, I'm glad to have leftovers! Made for Think Pink.