Greek Beef Steak

Submitted by skat5762

"A hearty beef dish scented with garlic and simmered until delectably tender."

 

• Ready In: 1hr 35mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 3 lbs thin sliced beef (any kind)
• 1⁄2 cup oil
• 2 cups red wine
• 6 cloves minced garlic (, depending on taste- may add more or less)
• 1⁄2 cup vinegar
• 1 tablespoon sugar
• 4 cups water
• flour (for dredging)
• salt and pepper

directions

1. Heat oil in a skillet.
2. Dredge the beef in flour mixed with salt and pepper.
3. Brown the beef till just browned.
4. Meanwhile, combine the wine, garlic, vinegar, sugar, and water in a stockpot.
5. Add the browned beef including skillet scrapings.
6. Bring to a boil, then reduce heat and simmer for 1 1/2 hours, adding water and stirring when neccessary.
7. This recipe makes its own gravy, so goes well with rice, potatoes, or bread.

Reviews

[canarygirl]

YUM! I used round steak, sliced extra thin by the butcher. I must admit I thought that the vinegar would be too much, and didn't add the full amount at first, though when tasting the sauce, a half cup is right on--so I added the remainder! I shoulda followed the recipe from the start! :-) I used red wine vinegar. The sauce that this makes was great with Mirjam's Greek-Style Oven Fries. This one will be a regular at our house! Thanks for another fabulous recipe, S'kat!

 

[Dana-MMH]

OOPS, I forgot to comment on this wonderful dish. I used a round steak also and cut the ingredients in half since I only used 1 1/2 lbs. of meat, the meat was so tender we could cut it with a fork. This made alot of gravy so I served it over rice and had some french bread to soak up the great tasting gravy! So simple and excellent taste too, thanks S'kat.

 

[fabulicious]

The vinegar was not a flavor that me or my husband enjoyed, however my 13 yr old daughter and 2 year old son liked it alot!

 

[Marla Swoffer]

I usually enjoy somewhat tart dishes, but I found the sourness of the wine and vinegar overpowering without being flavorful. I tried to doctor it up by adding more garlic and sugar, and subsequently: beef bouillon concentrate, worcestshire and butter--that helped somewhat, but I wouldn't make this again. However, I would use the cooking technique again (thin slices of stew meat dredged in flour with liquid added) because it produced a very tender meat and a nicely textured gravy in just over an hour.

 

[jennifer jay]

this is a really different dish. will serve over rice next time i make it. even my 4 yr old liked this one which is saying a lot. definitely a keeper. thanks for the recipe.