Fried Chuck Steak with Red Wine Gravy and Mushrooms
Ingredients
1 Chuck Steak, 1 pound
1/2 cup Onion, chopped
1 Tbsp Minced Garlic
1 package sliced Baby Bella Mushrooms
2/3 Cup Red Wine (Burgundy is preferred)
2 Cups Chicken Stock
2 Tbsp flour (for roux)
Flour for dredging
Oil for frying
Salt and Pepper to taste
Procedure
In a large skillet, heat 1 inch of oil to 375 degrees.
Cut the Chuck Steak into individual servings. You should get 3 to 4 pieces thus serving up to 4. Hold each piece under water to get it wet, then dredge liberally in flour and set aside.
Once all pieces are dredged, drop into hot oil and fry 8 minutes per side. Once fried, set aside and keep warm.
As meat is frying, start another skillet with 1 Tbsp of butter and 2 Tbsp Olive Oil. Once the butter melts, add the onions and sauté for 3 minutes. Now add 2 Tbsp flour for the roux. Stir frequently for the next 3-4 minutes.
Once it is thick and starting to brown, add the chicken stock. Stir until incorporated and thick. Now add the wine. Stir till incorporated and thickening. Now add the fried steak. Arrange in one layer. Next, place mushrooms over the entire mixture in one layer. Now cover and reduce heat to low. Let simmer for 30 minutes.
After simmering, it’s time. Remove the meat to a plate, then stir the pan gravy to incorporate all bits. Serve the meat on a plate with some pan gravy over the top.
Ingredients
1 Chuck Steak, 1 pound
1/2 cup Onion, chopped
1 Tbsp Minced Garlic
1 package sliced Baby Bella Mushrooms
2/3 Cup Red Wine (Burgundy is preferred)
2 Cups Chicken Stock
2 Tbsp flour (for roux)
Flour for dredging
Oil for frying
Salt and Pepper to taste
Procedure
In a large skillet, heat 1 inch of oil to 375 degrees.
Cut the Chuck Steak into individual servings. You should get 3 to 4 pieces thus serving up to 4. Hold each piece under water to get it wet, then dredge liberally in flour and set aside.
Once all pieces are dredged, drop into hot oil and fry 8 minutes per side. Once fried, set aside and keep warm.
As meat is frying, start another skillet with 1 Tbsp of butter and 2 Tbsp Olive Oil. Once the butter melts, add the onions and sauté for 3 minutes. Now add 2 Tbsp flour for the roux. Stir frequently for the next 3-4 minutes.
Once it is thick and starting to brown, add the chicken stock. Stir until incorporated and thick. Now add the wine. Stir till incorporated and thickening. Now add the fried steak. Arrange in one layer. Next, place mushrooms over the entire mixture in one layer. Now cover and reduce heat to low. Let simmer for 30 minutes.
After simmering, it’s time. Remove the meat to a plate, then stir the pan gravy to incorporate all bits. Serve the meat on a plate with some pan gravy over the top.
