Braised Steak

Preparation info

  • About


    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds round, rump or chuck steak, 1 inch thick
  • ¼ cup all-purpose flour
  • teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup shortening, bacon drippings or butter
  • 1 onion, thinly sliced
  • 1 carrot, cut into rounds
  • ½ green pepper, diced
  • 1 cup canned tomatoes
  • 1 bay leaf


    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 meat and vegetables may be cooked in a casserole in a preheated slow oven (300°F.) for two to two and one-half hours.