Beef Roast Braised with Tomatoes and Oregano
By á-25285
Eye of Round Beef Braised with es and TomatoOregano. Prep time: 15 minutes; cook time: 90 minutes. Serves 4
Ingredients
- 1 Tbl. olive oil
- 1 pound lean beef eye of round cut into 4 steaks
- salt and pepper to taste
- 1/4 cup red wine
- 2 cups canned San Marzano tomatoes
- 8 sprigs fresh oregano
- 1/4 cup heavy cream
- extra springs of oregano for garnish
Details
Preparation
Step 1
1. Heat oil in a large cast-iron skillet over medium-high heat. Pat the steaks dry and salt and pepper them. When oil is almost shimmering, add steaks and cook 5 minutes on each side, browning well. Add red wine and move steaks around to scrape up the browned bits.
2. Add tomatoes, breaking them up. Add oregano. Bring to a boil, reduce to low and cover. Barely simmer, covered, for 1 1/2 hours. Check skillet every 30 minutes, turn steaks and add water if sauce is too thick.
3. Remove steaks from skiller and keep warm on a platter. Stir cream into saucer with a whisk. Pull out oregano. Pour sauce over steaks, garnish with oregano and serve immediately. Serving suggestion: polenta.
You'll also love
- Baked Salmon with Creole Mustard... 0/5 (0 Votes)
- Shrimp Oreganata 0/5 (0 Votes)
- Winterthur's Clear Mushroom Soup 0/5 (0 Votes)
- Deluxe Potato Soup (Pampered Chef) 0/5 (0 Votes)
- Rhubarb-Blueberry Jam - Annette 0/5 (0 Votes)
- Make Ahead Cheesy Bacon Mini... 0/5 (0 Votes)
- Polenta Stuffed Pork Roast 0/5 (0 Votes)
- Tomato Jelly 0/5 (0 Votes)
Review this recipe