This recipe was a huge hit for Wine and Food Affair 2008!
1 tbsp. olive oil
2 tbsp. butter
2 lbs. round steak, cut into small pieces
2 large bouillon cubes, or equivalent beef base
1 cup water
1 ½ cups Mill Creek Zinfandel
1 ½ tsp. Italian Seasoning
1 tsp. Montreal Steak Seasoning
1 tbsp. Worcestershire sauce
2 ½ cups fresh Italian mushrooms, sliced
1 medium yellow onion, diced
2 small to medium leeks, sliced
4 cloves garlic, minced
3 tbsp. flour
1 can Cream of Mushroom soup
In a very large pan, brown meat in olive oil and melted butter. Sprinkle meat with Worcestershire sauce and Montreal Steak Seasoning as it is browning. When browned, remove beef to a side plate, then cook onion, leeks, and minced garlic in the remaining oil and butter. Return beef to pan, and stir in the water, in which bouillon cubes have been dissolved. Add 1 cup of the Zinfandel. Sprinkle on Italian Seasoning. Simmer for 1 ½ hours or until meat is tender. If mixture gets too dry add more wine or water to moisten. Wisk the flour into the remaining ½ cup of wine until smooth, and add to pan. Stir in Cream of Mushroom soup. Add the mushrooms and cook until they are tender. Serve over rice or noodles, but we feel it is better over noodles.
As written, this recipe serves 6 to 8.
Paired with a big salad and Mill Creek Zinfandel, this will be a winter hit.