Ingredients
- 1 1/2 Tbsp. extra virgin olive oil
- 1/4 lb mushrooms*, sliced
- 2 x shallots, diced
- 1 1/2 Tbsp. extra virgin olive oil
- 1/2 c. flour
- 1 x salt and pepper
- 1 1/2 lb round steak, cut into large pcs
- 1 c. beef broth
- 1/4 c. red wine (optional)
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Braised Round Steak With Wild Mushrooms
Servings: 4
Directions
- *Portabella, shiitake, porcini, etc.
- Heat the oil in a heavy skillet. Add in the mushrooms and shallots.
- Cook till just soft. Set aside. Preheat the oven to 325 F.
- Heat the rest of the oil in a heavy Dutch oven (with a lid).
- Season the flour with salt and pepper. Dredge the meat in the flour.
- Brown well on both sides. Add in the broth and wine. Top with the cooked mushrooms and shallots. Cover and bake till very tender, about 1 1/2 hrs.
- Serves 4
- (This variation of Swiss Steak is great served over noodles or possibly rice)
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