Ingredients:
- 4 chicken steaks (I’ve never heard of them before either, but you can use any cut of meat you want)
- 1/2 yellow onion (sliced)
- about 4 decent sized mushrooms (sliced)
- 3-4 cups of beef broth
- your favorite red wine (I used Malbec)
- 24oz bag of gold new potatoes
- herbs de provence (it’s a mix of a bunch of different herbs)
- seasoned salt
- pepper
- balsamic vinegar
- montreal steak seasoning
- garlic salt
- olive oil
Instructions:
- Coat the potatoes in olive oil and herbs de provence.
- Lay them out in a pan and put in the oven at 450 degrees.
- Bake for about 30-35 minutes (I don’t really remember how long, but just take them out when they get nicely browned).
- Put some olive oil in a pan on high heat.
- Season one side of the steaks with the salt, pepper, steak seasoning, and garlic salt.
- Put them in the pan so that they get a nice sear and season the other side as well.
- Flip them over after maybe 4-5 minutes once they’re nicely cooked on one side.
- Add the onions and mushrooms and allow them to cook with the meat for a couple of minutes.
- For the beef broth I just used a bouillon cube and boiling water.
- Add some flour to the broth so that the sauce will thicken a little bit. (Be sure to mix it in well so that you don’t get any raw flour taste.)
- Add the broth to the pan, a dose (about a cup or so) of red wine, and a splash (a couple teaspoons) of balsamic vinegar. (Of course taste it to see if a little extra is needed.)
- Let the pan simmer for 5-10 minutes (or more) so that the meat gets nice and tender.
- Serve and feast!
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