Friday, August 12, 2011

Savory Braised Beef Recipe

This great main course will serve 5 or 6 fussy diners.
2 lbs. round steak, cut 1-inch thick
1/3 cup flour
Salt and pepper to taste
3 T. bacon drippings or fat
1 can (10.5 oz.) condensed tomato soup
1/2 cup sherry
1 small onion, minced
1/2 cup sour cream
2 T. chopped parsley

V.S.P. Remove skin and fat from meat. Mix flour, salt and pepper; rub mixture into meat, then pound meat with the edge of a heavy plate or a wooden mallet. Cut meat into strips about 2 inches long and the width of a pencil. Heat bacon drippings in a large skillet, add meat and brown nicely on all sides. Add soup, sherry and onions; cover tightly and simmer gently for about 1-1/2 hours, or until meat is very tender, stirring frequently. Add sour cream and parsley; taste and adjust seasonings to taste. Heat thoroughly and serve at once with rice, noodles or mashed potatoes.

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