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Meat
Easy
4 Servings
Allergens 
No Allergens specified
3 Hours, 20 Minutes
Diets
I’m crediting this recipe to my sister-in-law, who only produces restaurant-worthy dishes. You can prepare this dish using club steak or minute steak, but club steak is preferable because it’s softer and cheaper. This recipe is simple and uses ingredients that you probably already have on hand. And the result is succulent, fall-off-your-fork flavorful tenderness. The only thing to keep in mind is that you have to put this dish up well in advance, as approximately three hours of cooking time is needed to achieve that buttery softness. But don’t let that scare you off. Hands-on prep takes only a minute, and voila! You’ve created a restaurant-worthy dish in your own kitchen!
1 and 1/2–2 pounds club steak or minute steak, sliced
1 large onion
salt, to taste
pepper, to taste
1 teaspoon Pereg Paprika
1 and 1/2 teaspoons Pereg Garlic Powder
2 ounces Tuscanini Cooking Wine or any sweet wine
4 ounces chicken soup
Preheat oven to 325 degrees Fahrenheit.
Slice the onion into large circles and arrange in a 9×13-inch baking pan.
Rub salt, pepper, paprika and garlic powder into the meat slices and add them to the pan.
Pour wine and chicken soup over the meat.
Cook covered for one hour. Then remove pan from oven and carefully move the onions from under the meat to on top of it.
Cover the pan again and return to the oven. Cook for two more hours.
Serving suggestion: Pair your meat with simple sides that allow the meat to shine as the main. Potatoes (cooked, mashed, baked or fried), roasted veggies and rice all work well.
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slice the raw steaks before cooking?
Yes!