BEER BRAISED STEAKS
2 eight ounce steaks
Salt and pepper, for seasoning
2 tablespoons oil
1 cup beer
1/2 sliced onion
1 cup sliced mushrooms
1 tablespoon flour
1/4 teaspoon beef bouillon powder
1 cup water
Season steaks with salt and pepper. Add oil to a deep skillet and heat to high.
Add steaks and sear on both sides for one minute per side. Take steaks out of pan and place in an oven proof dish. Add sliced mushrooms and onions to pan and sauté for 2 minutes. Add the flour and stir until it coats the vegetables. Add the beer, bring to a simmer and deglaze the pan while the beer reduces for about 30 seconds. Add the bouillon and water and bring to a boil. Remove from heat and pour the contents of the skillet over the steaks. Place in the dish in the oven and cook for 30 to 45 minutes at 300 degrees. Meat should be moist and tender enough to cut with a fork. Serve meat with sauce and vegetables poured over the top.
Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine.
For more information go to www.saborapasion.com or call 903-729-9500.