Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 3 tbsp. all purpose flour

  3. 1/4 tsp. salt

  4. 1/4 tsp. pepper

  5. 1 pound cubed steak, cut into 4 pieces

  6. 4 tbsp. vegetable oil, divided

  7. 1 large onion, peeled and thinly sliced

  8. 1 large stalk celery, finely chopped

  9. 1 medium carrot, peeled and thinly sliced

  10. 1 large clove garlic, peeled and minced

  11. 14 1/2 ounce can stewed tomatoes with juices

  12. 1/2 cup red wine

  13. 1 tsp. crumbled dried oregano

  14. 1 tsp. crumbled dried savory

  15. 2 tbsp. chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Stir together flour, salt and pepper in a pie plate. Add cubed steak and dredge on both sides to coat. Reserve flour. Heat 2 tbsp. oil in a large skillet over medium high heat. Add cubed steak and cook about 2 minutes per side until browned. Transfer steak to a plate. Add remaining 2 tbsp. oil to skillet and heat over medium heat. Add onion, celery and carrot. Cover and cook about 8 minutes until tender, stirring occasionally. Add garlic and the reserved flour to the skillet. Cook 1 minute, stirring. Add stewed tomatoes with juices, red wine, oregano and savory and bring to a simmer. Return browned cubed steaks to the skillet and spoon some of the vegetables and juices over. Reduce heat to low, cover and simmer steaks about 10 minutes until tender. Uncover and simmer an additional 2 minutes until pan juices are thickened. Divide steaks between plates, spoon the vegetable and gravy mixture over and serve.


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