Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Croatian: Govedina s Lukom




Source of Recipe


The best of Croatian cooking by Liliana Pavicic and Gordana Pirker-Mosher


Recipe Introduction


Beef in onion sauce (Govedina s lukom)




List of Ingredients




½ cup cooking oil
2 pounds beef round steaks
salt
2 onions, minced
1 Tbs all-purpose flour
1 ½ Tbs tomato paste
2 cups soup stock
4 cups white wine
pepper to taste
½ tsp sugar
juice of 1 lemon
3 Tbs chopped parsley
onion slices for garnish (optional)


Recipe




Beef in onion sauce (Govedina s lukom)

½ cup cooking oil
2 pounds beef round steaks
salt
2 onions, minced
1 Tbs all-purpose flour
1 ½ Tbs tomato paste
2 cups soup stock
4 cups white wine
pepper to taste
½ tsp sugar
juice of 1 lemon
3 Tbs chopped parsley
onion slices for garnish (optional)




Heat the cooking oil in a skillet in high heat. Pound the steaks with a mallet to tenderise them further, season with salt and then just sear them. Remove the steaks and set aside. Turn the heat down to medium-low and add the onions, more salt and then caramelize the onions in the same skillet in which the meat was seared. When the onion is golden brown, sprinkle the flour over the top, add the tomato paste, stock and wine. Stir frequently until the sauce comes to a boil.

Now add the meat to the sauce and simmer until the meat is tender. When the meat is done, remove it to a serving platter. Strain the sauce, reserving the liquid. Place the onions in a small bowl and begin to add back the liquid in small amounts, stirring after each addition until a desired consistency is reached. Season the sauce with pepper, sugar and lemon juice.

Pour sauce over steaks. Garnish with chopped parsley and fresh onion slices.

Suggestions---

This recipe can be made the day before up to the point where the meat has simmered in the sauce. Just refrigerate it and heat up slowly the next day to continue the recipe.
After searing the meat, reduce the oil by half.