" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

The Rain in Spain...

According to the calendar it's Winter.
However as I look out the window it looks like Spring..all the snow has melted and it is mild and pouring rain, but tomorrow they are forecasting snow again?
Weird weather....

Whatever it is doing outside this is still the time of year I turn to the oven to create warm  dishes to soothe away the damp chill.
This is a twist on the traditional dish Swiss Steak. I've given it a Spanish flair by adding olives, capers and lots of herbs.
Capers are found in the condiment section of the grocery store near the pickles. They are the bud of a plant found in the Mediterranean and they are salty like  olives.

 Whatever kind of Winter we are having, enjoy the comfort food that comes along with it!

Spanish Style Smothered Steak

  • ~olive oil
  • approx 2 pounds of steak (inside or outside round work well)
  • 1 onion sliced
  • 1 tbsp minced garlic
  • 1 can of stewed tomatoes
  • 1 cup of green olives
  • 1/4 cup of capers
  • 1/2 cup of red wine
  • 1 tbsp of oregano
  • 1 tbsp of basil
  • flour for dredging 
 Preheat oven to  350F
Generously sprinkle flour on a shallow plate and dredge to coat all sides of the steak.
Heat oil in a deep oven proof dutch oven or deep pan with a lid.
Brown the steak on both sides in the oil over medium heat on stove top.
Add remaining ingredients over top and toss a bit to mix together.
Cover and place in the oven. 
Cook for 1 to 2 hours depending on the cut of steak and desired tenderness.
Remove cover for last 15 minutes to allow sauce to thicken a bit.

Serve alongside mashed potatoes or rice.


No comments:

Post a Comment