BCL - A Tangy Braised Chuck Steak The Best Recipes

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A Tangy Braised Chuck Steak

"Artichokes and canned greens combine for an clean steak dish to make for any occasion. Most of the ingredients might be found to your pantry. If you do not have artichokes, use mushrooms. This dish is very forgiving! Serve with rice, noodles, or maybe spaghetti."

Ingredients :

2 tablespoons olive oil
1 pound beef chuck steak
1 pinch salt
1/four cup all-purpose flour, or as wanted
three/4 cup red meat stock
1 (14 ounce) can artichoke hearts, chopped and juice reserved
half cup roasted crimson peppers, tired and chopped
half of (four ounce) can chopped green chiles
3 tablespoons organized horseradish
2 teaspoons capers

Instructions :

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

Preheat oven to four hundred stages F (2 hundred levels C).
Place pork chuck steak on a work surface and pound with a meat mallet to tenderize steak; turn steak and repeat on different aspect. Cut steak into 6 to 8 portions.
Heat olive oil in an oven-secure Dutch oven over medium warmness.
Season both sides of steak portions with salt; coat with a thin layer of flour.
Cook steak inside the hot oil until browned, about 2 mins consistent with aspect. Remove steak from Dutch oven. Pour red meat inventory and 1/4 cup reserved artichoke juice into the Dutch oven, scraping any brown bits of meals from the lowest. Mix artichokes, red peppers, green chiles, horseradish, and capers into broth mixture; carry to a boil. Return beef to broth aggregate in Dutch oven and cowl.
Place Dutch oven within the preheated oven; bake until meat is smooth, 45 to 60 minutes. Allow steak to cool in Dutch oven for 15 minutes before serving.

Notes :

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