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Beet Smothered Steak

Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes

Ingredients

  • 2 lbs top round cut into strips - 1/4" thick x 2" long
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp fresh thyme - removed from stalks or 2 tsp dried thyme
  • 2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tbsp plain flour
  • 2 tbsp canola oil or vegetable oil
  • 1/2 cup red wine
  • 1 tbsp Worcestershire sauce
  • 1 tsp balsamic vinegar
  • 1 cup vegetable stock
  • 3 packed cups beets spiralled or julienne

Equipment & Utensils

  • Large and deep sauté pan with cover
  • Large bowl

Instructions

  • Mix paprika, garlic, cayenne pepper, thyme, salt and black powder then add to steak strips.
  • Mix thoroughly to ensure each strip of steak is seasoned well.
  • Add plain flour and mix thoroughly.
  • Heat oil in sauté pan on a hight heat, then carefully add half of the steak strips and brown on each side, then remove browned steak and set aside in a large bowl.
  • Repeat previous instruction for second batch of steak strips.
  • Lower heat to medium then add red wine, Worcestershire sauce and vinegar to sauté pan.
  • Deglaze pan, lifting the brown crusted bits on the bottom of the pan, to add flavor to the gravy.
  • Add vegetable stock and mix, then return browned steak strips to sauté pan.
  • Combine ingredients and once the gravy begins to bubble up, lower heat to simmer and cover.
  • Cook until steak is tender (approx. 1 hour).
  • Add beets, mix thoroughly and cover pan once more.
  • Cook until beets become tender and the steak has taken on the flavor and color of the beets (approx. 10 mins).
  • Serve when ready.