Simcha Minute Steak Roast

5
(9)
  • Cooking and Prep: 3.5 h
  • Serves: 8
  • No Allergens

A classic, juicy roast; Despite its name, you don’t have to wait for a simcha to try it; enjoy it this Shabbos!

Ingredients (10)

Main ingredients

Start Cooking

Prepare the Steak

  1. In large, deep pot, sauté Spanish onion until golden. Add celery and carrots.

  2. In the same pot, brown roast on each side five minutes. Add salt, pepper, and wine. 

  3. Cook for two and a half to three hours, depending on size (cook longer for larger roast; two hours for individual slices). 

  4. Remove roast from pot. Add sliced onion, mushrooms, and water-flour mixture. Boil until mixture thickens. Serve roast with the vegetable sauce.

Credit

Photography and Styling by Chavi Feldman



  • ruchi friedman

    Posted by R.friedman |2022-09-25 09:09:24
    Replies:
    0
    0
  • ruchi friedman

    The steak came out so delicious and soft- I was searching for a good steak recipe but haven't been successful until I tried this recipe... thx!
    Posted by R.friedman |2022-09-25 09:10:50
    Replies:
    0
    0
  • Nechama R

    Meat is not my forte but this was so easy and delicious!!!
    Posted by Nechama Rosenbloom |2021-10-28 22:24:20
    Replies:
    0
    0
  • fraidy rubin

    Was very soft and melt in the mouth .just was missing salt
    Posted by Frubin |2021-09-10 07:20:59
    Replies:
    0
    0
  • fraidy rubin

    Posted by Frubin |2021-09-10 07:20:17
    Replies:
    0
    0
  • Haya

    Do you add any water ? Or just wine ?
    Posted by HayaN |2021-09-05 12:19:40
    Replies:
    0
    0
  • shoshana

    Hi..can this be frozen and prepared in advance? Thx
    Posted by shomo |2021-09-01 10:08:50
    Replies:
    0
    0
  • Sarah Pucci

    Looks delicious and about to make for shabbos. What temperature do you cook this on?
    Posted by Spucci1128 |2021-06-18 15:13:09
    Replies:
    D. Schiff
    I cook it on a very low flame. Like I mentioned in a comment on this recipe earlier, I even keep it on a blech (directly on a very low flame).
    Posted by D. Scchiff|June 23, 2021
    0
    1
  • Adina

    How long do I cook this & at what temperature for a 3lb minute roast? I like medium rare. Thanks in advance.
    Posted by Hungry4Homemade |2020-11-26 22:53:31
    Replies:
    D. Schiff
    It says in the recipe: “Cook for two and a half to three hours, depending on size (cook longer for larger roast; two hours for individual slices).” I’ve been making this recipe for Yom Tov Seudos for a number of years already (mostly with slices as opposed to a whole roast). I usually cook it on a very low flame. I’m assuming for a 3 lb. roast you can do the same. If you like it medium-rare then maybe only cook it for 2 to 2 1/2 hours.
    Posted by D. Scchiff|November 29, 2020
    0
    1
  • Blima G

    Posted by Blims |2020-10-05 14:53:13
    Replies:
    0
    0
  • Blima G

    Came out delicious
    Posted by Blims |2020-10-05 14:53:22
    Replies:
    0
    0
  • Chana

    Question

    When using thin slices instead of whole roast how long do they need to brown for on each side?
    Posted by Cb95 |September 10, 2020
    Replies:
    D. Schiff
    When I use minute steak slices as opposed to roast in this recipe I usually just do it till it’s completely brown on each side.
    Posted by D. Scchiff|September 17, 2020
    0
    1
  • gitty grunsweig

    Posted by G.G. |2019-06-05 11:46:50
    Replies:
    0
    0
  • Sora Malka Teichman

    Question

    Do we drain the mushrooms before using?
    Posted by [email protected] |January 15, 2019
    Replies:
    Chaia Frishman
    You could!
    Posted by Chaiaadmin|January 15, 2019
    0
    1
  • Y Fried

    Posted by YFried |2018-09-09 15:14:07
    Replies:
    0
    0
  • D. Schiff

    DELICIOUS!

    DELICIOUS! I’ve been making it for a number of years for Yom Tov day Seudos! Does very well on a blech (low flame) as well.
    Posted by D. Scchiff |2018-07-30 03:50:30
    Replies:
    Chaia Frishman
    OOH. I never thought to put on the blech. Thanks for that idea.
    Posted by Chaiaadmin|July 31, 2018
    1
    1
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • ruchi friedman

    The steak came out so delicious and soft- I was searching for a good steak recipe but haven't been successful until I tried this recipe... thx!
    Posted by R.friedman |2022-09-25 09:10:50
    Replies:
    0
    0
  • Nechama R

    Meat is not my forte but this was so easy and delicious!!!
    Posted by Nechama Rosenbloom |2021-10-28 22:24:20
    Replies:
    0
    0
  • fraidy rubin

    Was very soft and melt in the mouth .just was missing salt
    Posted by Frubin |2021-09-10 07:20:59
    Replies:
    0
    0
  • Haya

    Do you add any water ? Or just wine ?
    Posted by HayaN |2021-09-05 12:19:40
    Replies:
    0
    0
  • shoshana

    Hi..can this be frozen and prepared in advance? Thx
    Posted by shomo |2021-09-01 10:08:50
    Replies:
    0
    0
  • Sarah Pucci

    Looks delicious and about to make for shabbos. What temperature do you cook this on?
    Posted by Spucci1128 |2021-06-18 15:13:09
    Replies:
    D. Schiff
    I cook it on a very low flame. Like I mentioned in a comment on this recipe earlier, I even keep it on a blech (directly on a very low flame).
    Posted by D. Scchiff|June 23, 2021
    0
    1
  • Adina

    How long do I cook this & at what temperature for a 3lb minute roast? I like medium rare. Thanks in advance.
    Posted by Hungry4Homemade |2020-11-26 22:53:31
    Replies:
    D. Schiff
    It says in the recipe: “Cook for two and a half to three hours, depending on size (cook longer for larger roast; two hours for individual slices).” I’ve been making this recipe for Yom Tov Seudos for a number of years already (mostly with slices as opposed to a whole roast). I usually cook it on a very low flame. I’m assuming for a 3 lb. roast you can do the same. If you like it medium-rare then maybe only cook it for 2 to 2 1/2 hours.
    Posted by D. Scchiff|November 29, 2020
    0
    1
  • Blima G

    Came out delicious
    Posted by Blims |2020-10-05 14:53:22
    Replies:
    0
    0
  • D. Schiff

    DELICIOUS!

    DELICIOUS! I’ve been making it for a number of years for Yom Tov day Seudos! Does very well on a blech (low flame) as well.
    Posted by D. Scchiff |2018-07-30 03:50:30
    Replies:
    Chaia Frishman
    OOH. I never thought to put on the blech. Thanks for that idea.
    Posted by Chaiaadmin|July 31, 2018
    1
    1
Please Log in to ask a question Write your question here POST
  • Chana

    Question

    When using thin slices instead of whole roast how long do they need to brown for on each side?
    Posted by Cb95 |September 10, 2020
    Replies:
    D. Schiff
    When I use minute steak slices as opposed to roast in this recipe I usually just do it till it’s completely brown on each side.
    Posted by D. Scchiff|September 17, 2020
    0
    1
  • Sora Malka Teichman

    Question

    Do we drain the mushrooms before using?
    Posted by [email protected] |January 15, 2019
    Replies:
    Chaia Frishman
    You could!
    Posted by Chaiaadmin|January 15, 2019
    0
    1
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