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| A Tangy Braised Chuck Steak |
"Artichokes and canned greens combine for an smooth steak dish to make for any event. Most of the elements could be determined to your pantry. If you don't have artichokes, use mushrooms. This dish may be very forgiving! Serve with rice, noodles, or maybe spaghetti."
Ingredients :
- 2 tablespoons olive oil
- 1 pound red meat chuck steak
- 1 pinch salt
- 1/four cup all-cause flour, or as wished
- 3/four cup beef inventory
- 1 (14 ounce) can artichoke hearts, chopped and juice reserved
- half of cup roasted crimson peppers, tired and chopped
- 1/2 (four ounce) can chopped green chiles
- three tablespoons organized horseradish
- 2 teaspoons capers
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H10M |
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- Preheat oven to four hundred levels F (200 degrees C).
- Place pork chuck steak on a work floor and pound with a meat mallet to tenderize steak; flip steak and repeat on different side. Cut steak into 6 to 8 portions.
- Heat olive oil in an oven-secure Dutch oven over medium warmth.
- Season both aspects of steak pieces with salt; coat with a skinny layer of flour.
- Cook steak within the warm oil until browned, approximately 2 mins in line with facet. Remove steak from Dutch oven. Pour pork inventory and 1/four cup reserved artichoke juice into the Dutch oven, scraping any brown bits of meals from the bottom. Mix artichokes, pink peppers, inexperienced chiles, horseradish, and capers into broth combination; carry to a boil. Return pork to broth aggregate in Dutch oven and cowl.
- Place Dutch oven within the preheated oven; bake till meat is smooth, 45 to 60 minutes. Allow steak to cool in Dutch oven for 15 mins before serving.
Notes :
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