Created by Kchurchill5 on January 30, 2012
Step 1: Steak Prep ... You need to pound the steak to tenderize it. After cutting the steak in individual portions, the steak needs to be pounded thin. I put mine in a small ziplock bag and pound with a meat mallet, rolling pin or even a heavy pot to do this. You can also use plastic wrap or wax paper.
Step 2: Dredge and Saute ... Mix the flour, salt and pepper in a pie plate or small shallow bowl. Dredge the steak, making sure to shake off any extra flour. Heat a saute pan with 1 tablespoon olive oil and bring to medium high heat. Saute the steak for 2-3 minutes per side until golden brown. Remove and set to the side.
Step 3: Vegetable Base ... Add 1 additional teaspoon of olive oil to the same pan along with the celery, onion, garlic, carrot and green bell pepper. Season with a pinch of both salt and pepper and saute until slightly tender - 3-4 minutes.
Step 4: Deglaze and Sauce ... Deglaze the pan with the red wine making sure to scrape up the bits from the bottom of the pan and cook 1-2 minutes. Then add in the tomato sauce and paste, broth, soup, water, worcestershire and dried seasoning. Mix well and bring to a light boil. Then reduce and add the beef back in - simmer for 1-1 1/2 hours until the beef is tender. If the sauce is a little too thick, add a bit more beef broth.
Step 5: Finish ... Check for seasoning and adjust if necessary, add the parsley and make the potatoes.
Step 6: Potatoes ... Add the potatoes to a pot of salted cold water. Bring to a boil and then reduce and cook on a low boil, medium low heat, for 10-12 minutes until the potatoes are tender. Transfer to a bowl and add the sour cream, broth, cream, horseradish and mash with a fork, potato masher or just a spoon. Season to taste.
Step 7: Serve ... ENJOY! Peas are a great side dish.