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3 tbsp
canola oil
1 pound simmering steak (cross-rib, blade or round), cut into serving
size pieces
5 garlic cloves, chopped
1 small onion, diced
1 cup diced
carrot
½ cup diced celery
1 cup dry white wine or beef broth
1 tbsp grated lemon peel
1 tbsp fresh thyme (or 1 tsp dried)
1 bay leaf
Salt and pepper to taste
In a large saucepan, heat 1 tbsp oil
and brown meat on all sides; remove and set aside. Heat remaining oil in pan;
add vegetables, cooking until softened. Add wine, lemon peel, thyme, and bay leaf;
bring to a boil. Add browned meat; reduce heat and simmer, covered, over medium
low heat for 1-½ hours or until tender. Add a bit of water to the pan if
it begins to cook dry. Season with salt and pepper.
Cut meat
into thin slices and serve with mashed potatoes.
Yield:
4 servings
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