Braised Steak Provencale
Prep
10m
Cook
2h
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 6 top round steaks |
| 1 dash salt |
| 1 dash pepper |
| 3 Tablespoons shortening |
| 3 cups onions, chopped |
| 1 cup carrots, pared and sliced |
| 3 large garlic cloves |
| 1 10.5 ounce can beef broth |
| 2 8 ounce cans tomato sauce |
| 1 bay leaf |
| 1 teaspoon salt |
| 2 Tablespoons parsley, chopped |
Braised Steak Provencale Directions
- Season steaks with salt and pepper. Heat shortening in large, heavy saucepan or Dutch oven. Brown steaks on both sides. Remove steaks from pan.
- Add onions, carrots, and garlic to fat remaining in pan. Cook, stirring frequently, Until onions are golden brown.
- Return meat Japan; add beef broth, bay leaf, and 1 teaspoon of salt.
- Cover. Bring to boiling. Simmer 2 hours or until tender. Arrange to meat on platter. Strain over meat. Sprinkle with parsley. Makes six servings
Notes
