Round Steak with Italian Sauce Recipe
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Although this hearty dish requires several hours of cooking time, the stove does the work - preparation time is minimal
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1 pound round steak
2 tablespoons olive or canola oil
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika (optional)
1 teaspoon turmeric (optional)
2 cups bottled pasta sauce, preferably chunky type
1/2 cup wine
Leave the steak in one piece, or if preferred, cut into serving size pieces. Trim off excess fat. Mix flour, salt, pepper; add paprika and/or turmeric, if using. Rub and pat flour mixture into both sides of the meat.
In a skillet large enough to hold meat without crowding, heat oil over medium-high heat. When pan is hot, add meat and brown on both sides. Regulate temperature to prevent burning.
Add pasta sauce and wine. Cover and reduce heat to maintain a slow simmer. Cook until meat is very tender, 1 1/2 to 2 hours. Check occasionally to make sure the liquid hasn't evaporated; add water if necessary. Serve with polenta (see recipe for Basic Polenta) or mashed potatoes, and a green salad.
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