Braised Steak

Preparation info
  • About

    5

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 pounds round, rump or chuck steak, 1 inch thick
  • ¼

Method

  1. Cut the meat into serving pieces. Mix the flour, salt and pepper and rub it into the meat.

  2. Heat the fat in a heavy skillet with a tight-fitting lid. Brown the meat well in the fat on both sides.

  3. Add the remaining ingredients, cover, and simmer very gently for one and one-half to two hours, until the meat is tender. If preferred, the