Chuck Steak with Red Onions and Red Wine

Over Pesach it is hard to find a recipe that is both filling and not full of nuts. This satisfying main course only needs an accompaniment of green vegetables for a complete meal.

Method

Method
1) Preheat the oven to 160 C/

2) Slice the meat lengthways into 2cm thick slabs.

3) Dust in seasoned matza meal.

4) Heat the vegetable oil and then seal the meat in batches so it is brown on both sides. Remove and transfer to an non stick deep oven ware dish.

5) Add the onions and mushrooms to the frying pan and sauté for about 5 minutes. Transfer to the ovenware dish.

6) Pour in the red wine, add the potatoes, cover and cook for 2 hours until the meat is tender.



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