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Beef Braised with Fennel




Source of Recipe


Cooking softwear
4 6 ounce boneless sirloin steaks, fat trimmed
1 Tbs. oil
1 large fennel bulb, thinly sliced
1 cup beef stockor unsalted chicken stock
1/4 cup dry white wine
1 large carrot, peeled and grated
1 Tbs. cornstarch
2 Tbs. water

Place steak pieces between 2 sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 1/2 inch thickness. Season with salt and pepper to taste.

Heat 1 tsp. oil in a heavy nonstick skillet over medium high heat and sear meat on both sides.

Transfer meat to a plate and set aside. Heat remaining oil in same skillet and add fennel. Sauté 10-12 minutes, until it begins to brown, stirring occasionally.

Return meat to skillet. Pour in stock and wine and, if necessary, enough water to raise the liquid level 2/3 up the side of the meat. Bring liquid to a simmer, cover and braise 25 minutes. Turn meat and continue to cook 20 minutes. Stir carrot into skillet and cook 10 minutes. Mix cornstarch with water in a bowl. Whisk cornstarch mixture into simmering liquid. Stir constantly until sauce thickens slightly.