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Beef Hunter Style Grillades


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  • 2 1/2 pounds beef round top steak (1/2 inch thick)
  • 1/2 cup all purpose flour
  • Kosher salt
  • Table grind black pepper
  • 1/4 cup extra virgin olive oil
  • 2 cups chopped onion(1 large onion)
  • 1 Cup chopped red pepper (1 large Pepper)
  • 1 cup celery, chopped (2 ribs of celery)
  • 1 pound baby bella mushrooms, cleaned and quartered
  • 1 1/2 cups drained canned tomatoes,chopped (use a 28 oz can)
  • 1 tbsp chopped garlic
  • 2 Bay leaves
  • 2 tbsp fresh thyme leaves, minced
  • 1 tbsp fresh Rosemary, minced
  • 1 tsp kosher salt
  • 1/4 tsp cayenne pepper
  • 1/8 tsp black pepper
  • 2 cups beef broth
  • 1/2 cup dry red wine
  • 1 tbsp balsamic vinegar
  • 2 tbsp chopped fresh parsley



Step 1

1. Combine flour, salt and black pepper in a gallon Ziploc bag.Place beef between two pieces of parchment paper and gently pound meat into 1/4 thick. Cut Beef into 2 inch pieces. Place several pieces of beef into Ziploc bag and shake to coat with flour. Repeat with rest of meat.
2. Heat olive oil in a wide 5-6 quart heavy pot over moderately high heat until hot but not smoking. Saute meat ( working with batches if necessary), stirring constantly and turning over, until evenly and lightly browned on both sides, 5-6 minutes. Remove meat from pan and set aside.
3.Add onions, bell pepper, celery and mushrooms, and cook, stirring and scraping up any brown bits, cook until softened, 5 to 6 minutes. Add tomatoes and garlic and cook , stirring frequently,about 3 minutes
4. Return meat to pan. Add bay leaves, thyme, rosemary, salt, cayenne and black pepper, broth and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender about 1 1/2 hours
Add balsamic vinegar and garnish with chopped parsley
5. Serve with Mashed potatoes or wide egg noodles

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