SKILLET OF BEEF
Steak and Ale Restaurant Copycat Recipe
1 1/2 pounds lean beef chuck cubes (or a package of stew meat)
4 tablespoons flour, for dredging
Salt and pepper to taste
1 teaspoon paprika
3 tablespoons olive oil
1 medium onion, chopped
1/2 medium green bell pepper, chopped
3 garlic cloves, finely chopped
1 can beef broth
3 tablespoons Worcestershire sauce
1 cup burgundy wine
2 cups water
1/2 lb fresh mushrooms, sliced
hot cooked rice (for serving)
Dredge the beef cubes in flour seasoned with salt, pepper and paprika. In a skillet brown the beef cubes in olive oil over medium high heat.
Add the onion, bell pepper and garlic; cook about 5 minutes. Add the beef broth, Worcestershire sauce and wine. Cook over low heat for 5 minutes. Add 2 cups of water. Cover and cook over low heat for 2 1/2 to 3 hours or until tender. Add the mushrooms and cook another 10 minutes. Serve over rice.
Steak and Ale Restaurant Copycat Recipe
1 1/2 pounds lean beef chuck cubes (or a package of stew meat)
4 tablespoons flour, for dredging
Salt and pepper to taste
1 teaspoon paprika
3 tablespoons olive oil
1 medium onion, chopped
1/2 medium green bell pepper, chopped
3 garlic cloves, finely chopped
1 can beef broth
3 tablespoons Worcestershire sauce
1 cup burgundy wine
2 cups water
1/2 lb fresh mushrooms, sliced
hot cooked rice (for serving)
Dredge the beef cubes in flour seasoned with salt, pepper and paprika. In a skillet brown the beef cubes in olive oil over medium high heat.
Add the onion, bell pepper and garlic; cook about 5 minutes. Add the beef broth, Worcestershire sauce and wine. Cook over low heat for 5 minutes. Add 2 cups of water. Cover and cook over low heat for 2 1/2 to 3 hours or until tender. Add the mushrooms and cook another 10 minutes. Serve over rice.