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Nutrition Facts
Serving Size 1 (388g) Recipe makes 4 servings
Calories 590
Calories from Fat 296		(50%)
Amount Per Serving		%DV
	Total Fat 32.9g	50%
	Saturated Fat 10.2g	51%
	Monounsaturated Fat 16.9g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 138mg		46%
Sodium 117mg		4%
Potassium 928mg		26%
Total Carbohydrate 14.4g		4%
	Dietary Fiber 0.8g	3%
	Sugars 0.7g
Protein 51.1g		102%
detailed view... how is this calculated?

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Recipe #128460 | 1¼ hours | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: kzbhansen
Jul 3, 2005

This is a good recipe lots of herbs and when you serve over rice its wonderful. I hope you enjoy. Cowboys use to fry their steaks in this manner!!!

SERVES 4 (change servings and units)

Ingredients

2 lbs top round steaks
1/2 cup all-purpose flour
salt and pepper
3 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons oregano
1 teaspoon rosemary
1 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon thyme
1 cup water
1/2 cup red wine
1 cup mushroom, sliced

Directions

1
Preheat frying pan to high heat or 420 if using an electric skillet.
2
Cut Round steak into 2 inch strips.
3
Roll the strips in flour, salt and pepper.
4
Add Olive oil to pan.
5
Brown Meat on both sides. Reduce heat to low or 220 on electic skillet, add herbs, 1/2°C Water and steam for about 20 mins, covered.
6
Add remaining water,wine and mushrooms and cook for an additional 20 minutes. Check occasionally adding more water if needed.
7
Remove meat from pan and add 1-2 T. Flour if necessary to thicken gravy.
8
Serve with rice.

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Featured Reviews for This Recipe

From: Bergy

On Jan 26, 2009

I made this a while ago - took photos but my review di not come through - I loved it and will make it again

0 people found this review helpful

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From: Derf

On Jan 25, 2009

Made this for Sunday dinner for DH, he loved it especially the gravy and he said the steak was fork tender. the red wine added a nice richness to the gravy. I added some mustard flour to the dredging flour for a little spark. the seasonings seemed to work well. I will make this again, thanks for posting.

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From: saylaveev

On Mar 29, 2007

I found this dish easy to do, it was tasty enough but more like a stew where you can't taste the individual flavors. I think that cooking seperately and sauteing the mushrooms and then tossing together might be more flavorful. We had it with gasp instant garlic mashed potatoes... went pretty well actually. I might make this again when I have more time to play with it. It froze well too.

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From: ellie_

On Feb 14, 2006

Very good simple-to-make dish which we enjoyed over rice. Thanks for sharing!

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Read all 4 reviews