Braised Round Steak With Wild Mushrooms

This variation of Swiss Steak is great served over noodles or rice.

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Difficulty: easy

Ingredients

1 1/2 Tablespoons Olive oil
1/4 pound Mushrooms (portabella, ****take, porcini, or whatever else you can find.), sliced
2 Shallots or small onions, diced
Couple or so cloves garlic crushed
1 1/2 Tablespoons Olive oil
1/2 cup Flour
Salt and pepper
1 1/2 pound Round steak, cut into large pieces
1 cup Beef broth
1/4 cup Red wine

Directions

Go for a walk in the woods, or a field and pick some mushrooms. (Or go to the store)
Heat the oil in a heavy skillet.
Add the mushrooms, garlic and shallots.
Cook on medium heat until just soft. Set aside.
Preheat the oven to 325F.
Heat the rest of the oil in a heavy Dutch oven (with a lid).
Season the flour with salt and pepper.
Dredge the meat in the flour.
Brown well on both sides. Add the broth and wine.
Top with the cooked mushrooms and shallots.
Cover and bake until very tender (about 1 1/2 hours).