Beaujolaissteakfortwo Recipes

SWISS STEAK FOR TWO

Steps:

• In a resealable plastic bag, combine flour, 1/4 teaspoon salt and pepper.
• Cut steak into 2 pieces.
• Place in bag and shake to coat.
• In a skillet over medium heat, brown steak in oil.
• Add can tomatoes.
• Reduce heat.
• Cover and simmer for 40 minutes.
• Add green pepper, onion and remaining salt.
• Cover and simmer until meat is tender (about 30 minutes).

BOEUF BRAISE AU BEAUJOLAIS (BEEF BRAISED IN BEAUJOLAIS)

Steps:

• Sprinkle the beef with salt and pepper. Heat the oil in a nonstick skillet large enough to hold the meat in one layer. Add the cubed beef and cook over medium heat, stirring until well browned on all sides, about 10 minutes.
• Transfer the pieces of meat to a heavy cast-iron kettle, add the onions, garlic, mushrooms and thyme. Cook and stir for about 5 minutes. Add the flour. Blend well and stir for 1 minute. Add the wine, beef or chicken stock, bay leaf, cloves and allspice. Blend well and bring to a simmer. Cook, covered, over low heat for 3 1/2 hours to 4 hours, or until the meat is tender. Remove bay leaf. Serve with mashed potatoes, noodles or rice.

BEAUJOLAIS STEAK FOR TWO

Steps:

• Set a heavy-bottomed frying pan over medium heat.
• When hot, add butter and tilt pan to coat.
• When bubbly, add steaks (cold from refrigerator) and fry until well browned, about 3 minutes per side for rare or 5 minutes per side for medium steaks.
• Remove steaks to heated plates.
• Pour wine into pan juices and increase heat to medium-high.
• Scrape all brown bits from bottom of pan. Stir in salsa and boil gently, stirring often, until mixture is thick enough to coat steaks, about 2 to 3 minutes.
• Pour over steaks.