Chuck Steak with Red Onions and Red Wine
Over a year ago
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Ingredients
- 6 red onions – peeled and sliced
- 2 kg chuck steak
- 3 tablespoon medium matza meal
- 100ml red wine
- 200ml beef stock
- 250g chestnut mushrooms – left whole
- New potatoes - skin left on and cut in ½
Accompaniment
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Description
Over Pesach, finding a hearty dish that avoids nuts can be a challenge, but this chuck steak recipe rises to the occasion beautifully. With its rich flavors from the red wine and tender meat, it creates a satisfying centerpiece for your meal, needing only a side of vibrant green vegetables to round it out. The combination of succulent steak, sautéed onions, and earthy potatoes makes for a comforting dish that will leave everyone feeling nourished and content.
Method
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1
Preheat the oven to 160 C.
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2
Slice the meat lengthways into 2cm thick slabs.
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3
Dust in seasoned matza meal.
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4
Heat the vegetable oil and then seal the meat in batches so it is brown on both sides.
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5
Remove and transfer to a non-stick deep ovenware dish.
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6
Add the onions and mushrooms to the frying pan and sauté for about 5 minutes.
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7
Transfer to the ovenware dish.
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8
Pour in the red wine, add the potatoes, cover and cook for 2 hours until the meat is tender.
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