Categories: Beef- main dish
Ingredients
- 1/4 cup olive oil
- 2 lbs. boneless top round steak, cut into 3/4 inch cubes
- 1 medium onion, chopped
- 2 garlic cloves, finely minced
- 2 Tbsp. flour
- 1 cup beef broth
- 3/4 cup dry sherry
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Hot cooked wild rice (if desired)
- Finely chopped parsley
Directions
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Heat the oil in a wok or large skillet until hot. Add the beef and cook turning constantly, until brown on all sides, about 2 to 3 minutes. Remove with a slotted spoon and keep warm.
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In the remaining juices, saute the onion and garlic until wilted, about 1 to 2 minutes. Remove the pan from the heat and carefully blend in the flour. When smooth, add the broth, sherry, salt, and pepper. Return the beef to the pan, and return the pan to medium-high heat.
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Heat to boiling, stirring constantly, then reduce the heat to produce a gentle simmer. Simmer only as long as it takes to bring the beef to the desired level of doneness. Sauce should be thickened by that time.
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Serve over wild rice, if desired, and sprinkle with the parsley before serving.