From My Grandmother’s old recipe box:
Beef Braised in Rosemary Wine Sauce
Prep: 10 min, Cook: 50 min.
•1-1/4 lbs. round or chuck steaks, cut across the grain into 1/2 inch thick slices
•2 Tbs. plus 2 tsp. olive oil
•3/4 onion, chopped
•2 bay leaves
•3/4 tsp. rosemary, crumbled, or 2 tsp. fresh, chopped
•2-3/4 whole cloves
•2/3 cup dry red wine or chicken stock
•2-3/4 tsp. tomato paste
•1 cup chicken stock
Season steak with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté beef 5 minutes per side or until brown. Using a slotted spoon, transfer beef to a platter and set aside. Sauté onion, bay leaves, rosemary and cloves in same skillet 7-8 minutes or until onion is tender. Stir in remaining ingredients. Bring to a boil, stirring with a wooden spoon to deglaze. Return beef and any juices to skillet. Stir to coat beef with sauce. Reduce heat to medium low. Cover and simmer 20 minutes. Using a slotted spoon, transfer beef to platter. Increase heat to medium high. Boil sauce 15 minutes or until thickened. Add juices from platter. Return beef to skillet and cook until just heated throughout.
Per serving: calories 407, fat 25.4g, 61% calories from fat, cholesterol 82mg, protein 32.0g, carbohydrates 4.6g, fiber 0.6g, sugar 2.6g, sodium 294mg, diet points 10.6.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 0.0, Lean meat: 4.8, Fat: 3.2, Sugar: 0.0, Very lean meat protein: 0.0
Yum, cloves. Sounds all autumn-y. That’s another good idea since I can get two meals from the package. Thanks.
Made your grandmother’s recipe last night. All I have to say is, I went back for seconds and there was nothing left but some sauce that I scraped out onto some cornbread I’d made for dinner. Thanks.