Beef Scaloppine

Submitted by Marlene.

"Another dish we ate growing up. This is one of my favorites!We always ate it over cooked rice and I actually like to DOUBLE the recipe to have PLENTY of gravy."

 

• Ready In: 1hr 45mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 round steak, cut into strips
• 1⁄2 cup flour
• salt
• pepper
• garlic salt
• 1 chicken bouillon cube
• 1 cup water
• 2 (10 1/4 ounce) cans beef gravy
• 3⁄4 cup red wine
• 2 green onions

directions

1. Mix the flour, salt, pepper and garlic salt.
2. Coat the strips of meat.
3. Fry in a pan, using shortening or oil until brown.
4. Add the chicken bullion cube dissolved in the 1 cup water.
5. Add the 2 cans beef gravy and the 3/4 cup red wine.
6. Simmer for 1- 1 1/2 hours.
7. Garnish with chopped green onion.
8. Best when served over cooked rice!

Reviews

[Robyn]

This was good. I simmered it for about 3 hours, 1 of those being covered and the meat was very tender. The gravy tasted good but as LaLa Lola said, it was not as smooth as we like it. I served this over thick chewy cooked (frozen) noodles and I think that was a mistake, next time I make this I will serve it over rice as suggested. I added a little worce. sauce ( no idea how to spell that lol) and some baby bella muchrooms.

 

[LaLa Lola]

We enjoyed this very much. It was tender and tasty. Next time, I may eliminate coating the meat with flour and use cornstarch instead. The texture of the gravy was not as smooth as we prefer. Nonetheless, it's a keeper!

 

[Breezytoo]

MMmmmm, gravy! :) We love this! The meat comes out fork tender and its just a wonderful tasting combo! I used a couple extra green onions for the entire batch and it reheats well too! Thanks Marlene!