BCL - A Tangy Braised Chuck Steak You Have To Try

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A Tangy Braised Chuck Steak

"Artichokes and canned vegetables combine for an easy steak dish to make for any occasion. Most of the substances can be observed in your pantry. If you do not have artichokes, use mushrooms. This dish may be very forgiving! Serve with rice, noodles, or maybe spaghetti."

Ingredients :

• 2 tablespoons olive oil
• 1 pound red meat chuck steak
• 1 pinch salt
• 1/four cup all-reason flour, or as needed
• three/4 cup red meat inventory
• 1 (14 ounce) can artichoke hearts, chopped and juice reserved
• half cup roasted red peppers, tired and chopped
• half of (four ounce) can chopped green chiles
• three tablespoons prepared horseradish
• 2 teaspoons capers

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H10M

• Preheat oven to four hundred levels F (200 tiers C).
• Place red meat chuck steak on a piece surface and pound with a meat mallet to tenderize steak; turn steak and repeat on other facet. Cut steak into 6 to 8 portions.
• Heat olive oil in an oven-safe Dutch oven over medium heat.
• Season both sides of steak portions with salt; coat with a thin layer of flour.
• Cook steak inside the hot oil till browned, approximately 2 mins according to side. Remove steak from Dutch oven. Pour pork stock and 1/four cup reserved artichoke juice into the Dutch oven, scraping any brown bits of food from the lowest. Mix artichokes, purple peppers, green chiles, horseradish, and capers into broth combination; convey to a boil. Return beef to broth mixture in Dutch oven and cowl.
• Place Dutch oven in the preheated oven; bake until meat is gentle, forty five to 60 mins. Allow steak to cool in Dutch oven for 15 minutes earlier than serving.

Notes :

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