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Ingredients
- 1thick chuck steak (about 4 pounds), bone in, or a 2- to 3-pound piece of round steak
- 1clove garlic
- Flour seasoned with salt and pepper (½ teaspoon salt and ¼ teaspoon pepper per half-cup of flour)
- ¼cup olive oil or bacon fat
- 1large Spanish onion, chopped
- 112-ounce package fresh mushrooms, sliced thick
- ½cup tomato puree
- ¼cup Cognac
- 1cup red wine
- 1cup chicken (or other) stock
- ½teaspoon thyme
- ½teaspoon savory
- ½teaspoon marjoram
- 1bay leaf
- Salt and pepper as desired
Nutritional analysis per serving (4 servings)
357 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 15 grams protein; 809 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rub the steak all over with the garlic clove. Using a tenderizing mallet, the back edge of a cleaver or the edge of a heavy plate, pound into both sides of the steak as much of the seasoned flour as it will hold.
- Step 2
Heat the oil in a large skillet, brown the steak on both sides and remove to a suitable covered baking dish. Pre-heat oven to 300 degrees.
- Step 3
Add onion to the skillet and cook, stirring often, until lightly browned. Add mushrooms and cook, stirring, until lightly browned. Add tomato puree, Cognac, wine, stock, thyme, savory, marjoram, bay leaf, salt and pepper, and bring to a boil. Pour mixture over steak, cover and bake 2 hours or until very tender.
- Step 4
Carefully remove steak to a deep serving platter. Skim surface fat from the sauce in the baking dish, check seasonings and pour around steak. Pass any extra sauce at the table. Serve with mashed potatoes.
Private Notes
Comments
This recipe is not delicate. The result is very tasty, even if you're flexible with the ingredients. I used what I had in the house: sirloin steak, an 8 ounce can of tomato sauce instead of puree, dry vermouth instead of sherry, only about 7 ounces of mushrooms, 3/4 cup wine, and no savory. I did all the cooking in a large Dutch oven with a heavy lid; nestled the meat back into the deglazed pan once the vegetables and liquid were ready, put the lid on, and baked as directed. Worked perfectly.
Excellent!! Very pleasant rich flavor. Had only flavored brandy so substituted fresh apple juice. Used Merlot wine Added a glop of tomato paste after cooking and removing meat which gave a little more depth to flavor. My cooking liquid was quite thin so whisked in a roux, and perfection. Also puréed onion and liked the continuity of flavor
Made this recipe in InstantPot for 40 minutes and then reduced the sauce using sauté mode. Excellent!
This was really good, very easy, and very forgiving of substitutions. I followed the recipe as written with several minor exceptions. I used boneless short ribs since I had them in the freezer; used more fresh thyme; lacked savory so skipped it. Used Armenian brandy rather than cognac, and a can of good quality tomatoes in lieu of the puree. Also added a teaspoon of granulated garlic to the flour. Everyone liked it, and leftovers and cooking veggies went into a soup next day.
What do you do with the garlic clove after rubbing it all over the steak? Throw it away?
Huge flavor bomb. Made it per the recipe for the first time and the family loved it. This is a great recipe tonstsrt riffing from.