April 14, 2011

Beef Steak Provencale

3 teaspoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 lbs boneless beef round steak
1 teaspoon vegetable oil
1 cup dry red wine
1/2 cup water
2 cloves garlic, crushed
1/2 cup pitted ripe olives
6 medium carrot, cut in 1 inch pieces
2 medium onion, cut into quarters

Directions
Mix flour, salt, and pepper.Pound into the steak on both sides.Cut steak in 6 pieces.
Heat oil in 10 inch skillet,Cook and brown beef for about 10 minutes.Add wine, garlic, and water.
Heat to boiling,Reduce heat, cover and simmer 1 hour.Add olives, carrots, and onions.Cover and simmer until beef and carrots are tender, about 30 minutes.Serve with buttered noodles.