- 10
Ingredients
- 1 T salt
- 1 t red peper
- 1/2 t each:black ground pepper, garlic powder
- 4 pounds boneless beef or veal round steaks about 1/3 inch think, trimmed, cut into 2 in pieces
- 1/2 c. each: flour, vegetable oil
- 3 yellow onions chopped
- 2 green bell peppers, chopped
- 3 ribs celery, chopped
- 1 can whole tomatoes, crushed with juice
- 2 c. beef broth
- 1/2 c red wine
- 2 bay leaves
- 1/2 t each: dried tarragon, dried basil
- 8 green onions, green part only finely chopped
- 3 T chopped fresh parsley
- Grits (see recipe for Baked Grits)
Preparation
Step 1
Combine the salt, red and black pepper and garlic powder in a small bowl. Lay several pieces of the meat on a cutting board. Sprinkle with the seasoning mix and a little of the flour. Pound eacj piece of meat with a meat mallet until slightly flattened. Turn meat; repeat seasoning and pounding. Repeat with remaining meat.
Heat the oil in a Dutch oven over medium high heat. Add the meat in batches. Brown evenly on both sides about 5 min per batch. Transfer to a platter. Add the onions, peppers and celery to the Dutch oven. Cook, stirring until the vegatales are soft and golden, 10 min.
Return meat to the pot. Add the tomatoes, broth, wine, bay leaves, tarragon and basil. Reduce heat to medium low. Simmer, uncovered, stirring occasionally until the meat is very tender, about 2 hours, adding water if the mixture becomes dry. Remove the bay leaves. Stir in green onions and parsley. Serve over grits.