24 oz round steak 2 cups sliced bell pepper 1 cup diced onion 2 tbsp minced garlic 1 large can stewed tomato 2 cup red wine 1/2 cup flour 1.5 cup uncooked white rice 2 tbsp butter
Cook rice seperately in pan. Cut roundstaek into 2 oz pieces. Put flour in a plastic bag and add meat. Shake in bag until meat is lightly coated. Remove meat and shake off excess flour. In a large skillet, add butter, garlic, bell pepper, and onion. Add meat to skillet and brown meat on both sides. Add tomato, do not drain, and red wine. Simmer until vegetables are tender. For optimum tenderness of the meat, it is reccomended to cook on low heat for at least an hour, but if time is an issue, you can cut the cooking time and simmer until veggies are tender. Serve over 1/2 cup rice. Makes 6 servings. (note: dont worry about the wine w/ the kids, all of the alcohol cooks away, but the wine adds a delicious flavor.)
I made this recipe almost exactly (I added twice the onion) and the wine did add LOTS of flavor. The next time I make this I will either cook the round steak "low and slow" or I will buy a better grade of meat. If you make the round steak fairly fast, it will come out chewy- and it did.
Reply from CHALIGAL155(3/14/12) yes..if you can cook low and slow, meat is very tender. Agree completely.
I used minched garlic instead of garlic cloves because I forgot to buy the garlic. Delicious. Hubby did not care for the rice but Oh Well. Served corn with this meal. Plus I used petite dices tomatoes instead of stewed. Eggs noodles work just as well
Only added .50 cups wine, still was very liquidy (would thicken this another time). Added 1 TB worcestershire sauce.Very tasty!! *** March 25/13: Noted contributor's comment re flour... this time I dumped the flour from the bag into the pot after meat was browned & it thickened up nicely!
Reply from CHALIGAL155(3/14/12) Did you add the flour? That should of thickened the sauce...