Deviled Steak Strips
17
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This saucy steak goes great over noodles or mashed potatoes.
- Ready In:
- 50mins
- Serves:
- Units:
Nutrition Information
17
People talking
ingredients
- 12 ounces boneless round steak
- 1⁄4 cup chopped onion
- 1 teaspoon minced garlic
- 1 teaspoon cooking oil
- 1 cup water
- 1⁄2 cup tomato sauce
- 1 teaspoon vinegar
- 2 teaspoons horseradish
- 2 teaspoons mustard
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 teaspoons flour (for thickening)
- 1⁄3 cup water
directions
- Cut steak in thin strips.
- Brown steak, onions, and garlic in in hot oil.
- Stir in water, and next 6 ingredients.
- Bring to a boil.
- Reduce heat and simmer for 40 minutes.
- Combine water and flour and stir in until thickened.
- Cook and stir for 1 minute.
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This really needed to be simmered for a while longer to be really tender but it was a good alternative to the stirfry I usually do with round steak. I added about a 1/4 tsp of spicy Mrs. Dash and about a cup of red wine to the beef broth that I substituted for the water. Both added more depth to the flavor of the sauce. We enjoyed this but enough to make it regularly. Served over brown rice.
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I used a piece of round steak that was over one and a half pounds and still had plenty of sauce. Pounded meat and sprinkled with flour before browning, so there was no need to thicken the sauce at the end. Meat was tender and the sauce was delicious.
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I didn't really care for this recipe,, I thought is was just 'okay'. It wasn't bad at all, just didn't suit my taste. I won't be making it again.
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Very easy to make. I used V8 for the tomato sauce & seafood sauce for the horseradish (didn't realize I was out :-)). I found the sauce cooked down enough that I didn't need to add a thickener.
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