Category: Main Course
Braised Round Steak with Carrots & Zucchini - TastyPlanner.com
Chef: Jessica Petersen
Braising is an ideal method for tougher cuts of meat, such as round steak. This recipe makes for a delicious main course for dinner. I typically serve it with a salad or pasta side dish.
Recipe Source: Foodie SL,UT - http://foodi...
Ingredients
1 red onion, sliced
4-5 cloves garlic, sliced
1/4 t. thyme
1 T olive oil
3-4 beef round steaks
salt to taste
pepper to taste
Garlic powder to taste
1 T olive oil
1 1/2 C beef broth
1/2 c dry red wine
1 c mixed julienne strips of carrots & zucchini
1 - 2 c beef broth
1 T soy sauce
1 t garlic powder
1 t pepper
1 T cornstarch mixed with a small amount of water
Instructions
Pre-heat oven to 350 degrees F.
In a large ovenproof skillet, sweat the onions and garlic in olive oil. Remove from heat, add thyme, stir & set aside.
Heat a frying pan over medium-high heat.
Season both sides of steaks with garlic powder, salt & pepper to taste.
Add olive oil to the heated pan. Add steaks and brown on both sides. Transfer steaks to skillet with onions and garlic.
Add beef broth & red wine to the skillet. Bring to a boil.
Cover and place in the oven for 1 hour.
Turn steaks and add the carrots & zucchini. Cook for 30 minutes longer.
Once the vegetables are cooked, prepare the gravy.
Add beef broth and seasonings to a small sauce pan. Bring to a simmer over medium-low heat.
While stirring the broth mixture, add cornstarch. Gravy will thicken. Remove from heat.
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Recipe Comments
This was excellent. Absolutely a keeper in our house. I don’t know why but I didn’t have stock or red wine. So I used Worschister sauce to deglaze, and just added 1.5 cups of water for the gravy. It turned out fantastic. I added mushrooms too with the onions. Fabulous!
