Hunter-Style Grillades

Name: Hunter-Style Grillades
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar (optional); 2 bay leaves; 0 teaspoons black pepper; 6 servings Freshly ground black pepper; 473 milliliters beef broth (homemade or canned); 355 milliliters (from a 28-ounce can) drained canned tomatoes, chopped; 0 teaspoons cayenne; 237 milliliters chopped celery (about 2 ribs); 454 grams fresh crimini (or baby bella) mushrooms, quartered; 118 milliliters dry red wine; 118 milliliters all-purpose flour; 2 Tbsps chopped fresh parsley; 1 Tbsp fresh rosemary leaves, minced; 2 Tbsps fresh thyme leaves, minced; 1 Tbsp chopped garlic; 1 teaspoon kosher salt; 6 servings Kosher salt; 59 milliliters olive oil; 473 milliliters chopped onion (1 large); 237 milliliters chopped red bell pepper (from 1 large); 454 grams veal top-round steak (1/2-inch thick); 680 grams beef top-round steak (1/2-inch thick)

Hunter-Style Grillades might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains around 50g of protein, 16g of fat, and a total of 460 calories. This recipe covers 40% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. If you have crimini mushrooms, bay leaves, garlic, and a few other ingredients on hand, you can make it. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert.

Instructions

Cut beef and veal into 2-inch pieces.

Ingredients you will need

Beef

Veal

Combine flour, kosher salt, and freshly ground black pepper in a small bowl.

Ingredients you will need

Ground Black Pepper

Kosher Salt

All Purpose Flour

Equipment you will use

Bowl

Place each piece of meat between two sheets of plastic wrap and gently pound meat to 1/4-inch thickness with flat side of a meat pounder, turning meat over occasionally.

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Meat

Wrap

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Meat Tenderizer

Plastic Wrap

Lightly coat each piece of meat with seasoned flour.

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Seasoned Flour

Meat

Heat olive oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking. Saut meat (working in batches if necessary), stirring constantly and turning over, until evenly and lightly browned on both sides, 5 to 6 minutes.

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Olive Oil

Meat

Equipment you will use

Pot

Remove meat from pan and set aside.

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Meat

Equipment you will use

Frying Pan

Add onion, bell pepper, celery, and mushrooms and cook, stirring and scraping up any brown bits from bottom and side of pot, until softened, 5 to 6 minutes.

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Bell Pepper

Mushrooms

Celery

Onion

Equipment you will use

Pot

Add tomatoes and garlic and cook, stirring frequently and scraping bottom and side of pot, 3 minutes.

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Tomato

Garlic

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Pot

Return meat to pan.

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Meat

Equipment you will use

Frying Pan

Add bay leaves, thyme, rosemary, salt, cayenne, black pepper, broth, and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender, about 1 1/2 hours. Taste broth, and add balsamic vinegar to cut the richness of the braising liquid if desired.

Ingredients you will need

Balsamic Vinegar