Roasted Round Steak Stew over Noodles
This has always been a favorite recipe of mine. I think my Grandmother made something like this when I was a kid. I just experimented with this recipe until I got to where I loved it. I hope you do as well.
4 lbs. Kosher Round Steak, cut into cubes of about 1 inch square
8 cloves Garlic, crushed and chopped
2 tbs. Brown Sugar
2 Carrots, chopped
2 Onions. Thinly sliced
1 lb. Mushrooms, whole
4 tbs. Red Wine Vinegar
2 cups Kosher Israeli Red Wine ( a Burgundy work really nice with this dish.)
2 tsp. Worcestershire Sauce
½ inch fresh Ginger, peeled and minced
2 Bay Leaves
2 tbs. All Purpose Flour and Water to thicken the sauce
4 tbs. Peanut Oil
2 tbs. Parsley minced
2 tbs. Fresh Fill, minced
2 tbs. Cilantro, minced as a garnish
Salt and fresh Ground Black Pepper to taste
1 lb. Flat Noodles (or the pasta of your choice)
Preheat the oven to 300 degrees F.
In a large pot of salted boiling water add the noodles and cook until al dente. Drain and rinse and place into a large bowl. Add one tablespoon of oil and mix well. Set aside.
In a large skillet add a tablespoon or so of the oil. Brown the cubed steak in batches. When the steak has browned remove from the skillet and place into a large roasting pan.
In the same skillet, add a bit more oil and sauté the onions, carrots and garlic until the onions are translucent. Add about a cup of water and the rest of the ingredients. Bring to boil, stirring constantly to deglaze the pan. Pour skillet contents over meat in the roasting pan.
Cover and roast for three hours.
Remove from the oven and place on top of the range over a low heat. Thicken the sauce if needed with some flower and water. Mix well and season with salt and pepper.
Serve over the pasta noodles and garnish. Serve with a fresh salad, a fresh vegetable and some fresh bread for a complete meal.
A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.
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