TOMATO SAUTÉED MEAT
Tomatsauterat kött
Flank steak is both easy-made and delicious. Easy to cook – the meat is ready in the oven within 15 to 20 minutes.
4 servings
1 1/3 lbs flank steak
2/3 cup Italian salad dressing
½ tablespoon oil
1 teaspoon salt
½ teaspoon coarsely ground black pepper
1 bay leaf
2/3 cup red wine
2 chopped tomatoes
1 teaspoon Chinese soy sauce
½ meat bouillon cube
1 tablespoon Maizena
4 tablespoons chopped parsley
1 teaspoon oregano (if desired)
Put the meat in a dish and pour the dressing over it. Marinate for 2 hours in room temperature or 4 hours in the fridge. You can also leave the meat in the fridge overnight. Pour off the marinade but save it.
Heat the oil in a frying pan and brown the meat on both sides. Transfer it to an oven-proof dish and sprinkle with salt and pepper. Put on a bay leaf and pour on scant ¼ cup of the red wine. Put the dish in the middle of the oven at 440F for 15 to 20 minutes, depending on how you like your meat cooked. Take it up and keep warm.
Pour the gravy in a saucepan and blend in remaining wine, tomatoes, good 1/3 cup marinade, soy sauce, bouillon cube, Maizena, parsley and maybe oregano. Boil for a few minutes, flavour to taste and adjust if necessary.
Cut the meat in thin slices and serve with the sauce.
Bella
Tomatsauterat kött
Flank steak is both easy-made and delicious. Easy to cook – the meat is ready in the oven within 15 to 20 minutes.
4 servings
1 1/3 lbs flank steak
½ tablespoon oil
1 teaspoon salt
½ teaspoon coarsely ground black pepper
1 bay leaf
2/3 cup red wine
2 chopped tomatoes
1 teaspoon Chinese soy sauce
½ meat bouillon cube
1 tablespoon Maizena
4 tablespoons chopped parsley
1 teaspoon oregano (if desired)
Put the meat in a dish and pour the dressing over it. Marinate for 2 hours in room temperature or 4 hours in the fridge. You can also leave the meat in the fridge overnight. Pour off the marinade but save it.
Heat the oil in a frying pan and brown the meat on both sides. Transfer it to an oven-proof dish and sprinkle with salt and pepper. Put on a bay leaf and pour on scant ¼ cup of the red wine. Put the dish in the middle of the oven at 440F for 15 to 20 minutes, depending on how you like your meat cooked. Take it up and keep warm.
Pour the gravy in a saucepan and blend in remaining wine, tomatoes, good 1/3 cup marinade, soy sauce, bouillon cube, Maizena, parsley and maybe oregano. Boil for a few minutes, flavour to taste and adjust if necessary.
Cut the meat in thin slices and serve with the sauce.
Enjoy!
Bella
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