Recipe - Steak With A Twist

2 pound Shoulder roast (beef; never
mind if it's tough)
One fourth pound Dried tomatoes
3 tablespoon Good grade cooking oil
1 md Sweet onion
Spices
Pat of butter or margarine

submitted by: paradise@math.tau.ac.il (Yehuda Paradise, Ramat Gan, Israel)
Trim fat and gristle from meat, cut (against the grain) into Three fourths inch thick
slices and sprinkle both sides sparingly with mild curry powder.

Grill from one side for 1 min, coat lightly with butter or margarine and
grill for some 3 mins more, or until meat starts to brown and gets a nice
golden crust.

Turn steaks over and repeat procedure but this time grill for 2 mins only
(or, again, until meat starts to brown).

Pour oil and dried tomatoes in skillet, cover with a layer of steaks and
sprinkle lightly with salt and pepper. Cover with thinly cut or sliced up onion, and
repeat alternating layers of steak and onion. Add One half cup water, or half
water and dry white wine.

Pour drippings from the grill on the steaks, cover tightly and cook over a
very low flame until meat is tender, but not yet falling apart. (Depending
on the quality of the meat, this may take anything between one and two
hrs). Baste occasionally with the accumulating sauce.

When meat is done, it will take on a very dark brown hue almost black!
Don't be alarmed, this is due to the tomatoes and doesn't mean you burnt
the steaks.

Remove meat, fish out the tomatoes and save them for a garnish. Reduce the
sauce by about half, add 1 level tsp corn flour (in a little water), bring
to a boil and stir until sauce thickens.

P S I tried the same recipe with pork instead of beef, but it doesn't
work. Wonder why...

DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 8 APRIL 1996

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