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Ingredients
| round steak (rump): 2 lbs |
| all-purpose flour |
| salt |
| black pepper |
| salted butter: 2 Tbl |
| olive oil: 1 Tbl |
| onions: 2 (thinly sliced) |
| garlic: 1 clove (minced) |
| white wine: 1 cup |
| soup - beef broth: 1 cup |
| worcestershire sauce: 1 tsp |
| soy sauce: 1 tsp |
| black pepper: 1/8 tsp |
| cheddar cheese (shredded): 1 cup (grated) |
| sour cream: 1/2 cup |
French Steak
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
90 min -
Servings
6 serving(s)
Tags
- Cooking day: cut steak into serving pieces; dredge steak with flour seasoned with salt and pepper.
- Brown on both sides in butter and oil in a heavy pan.
- Remove steak from pan; add onions to pan; saute until golden.
- Stir in garlic, wine, broth, Worcestershire sauce, soy sauce, and pepper, stirring up all the browned bits from the bottom of pan.
- Return steak to pan, cover, and simmer slowly (lower the heat) for 1 1/2 hours, until meat is very tender.
- Stir in cheese until melted, then stir in sour cream; heat until sour cream is blended in, but do not boil.
- Can eat immediately or if OAMC--cool completely; place meat and sauce together in freezer bag; remove as much air as possible, and seal; take a cake pan or pan that has sides, and lay the bag flat; place the pan in the freezer; once it has been "flash frozen", remove from the pan and place inside your freezer.
- Serving day: thaw meat and sauce completely; place in a heavy pan; heat on stove over low heat until sauce and meat are heated through, but do not boil.