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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Another recipe for the Zzar World Tour - Floozies, in the French category. It is from the Colorado Cachet Cookbook, and I tried it the first time September 2, 1987. Preparation and cooking times are an estimate. You can simmer on the stove, bake it in a 350 degree oven or cook in a slow cooker. Ingredients:
2 lbs round steaks (cut into serving size pieces) |
1/2 cup all-purpose flour |
salt and pepper |
2 tablespoons butter |
1 tablespoon olive oil |
2 large onions, sliced |
1 garlic clove, minced |
1 cup white wine |
1 cup beef bouillon |
2 teaspoons soy sauce |
1/8 teaspoon pepper |
1 cup cheddar cheese (grated) |
1/2 cup sour cream |
Directions:
1. Dredge steak with flour seasoned with salt and pepper.
2. Brown on both sides in the butter and oil.
3. Remove steak from pan and add onions to the skillet and saute until golden.
4. Stir in the garlic, wine, beef bouillon, soy sauce and pepper being careful to stir up all the browned bits from the bottom of the skillet.
5. Return steak to the skillet.
6. Cover and simmer slowly for 1 1/2 hours or until meat is very tender.
7. Remove meat to a platter and keep warm.
8. Stir the cheese into the onions and pan juices until melted.
9. Then stir in the sour cream and heat but do not boil.
10. Pour the sauce over the meat and serve.
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