Makes 4 servings. Difficulty
4 bacon slices 1 Tablespoon olive oil 1-1/2 lb. chuck eye steak 1/2 cup gf flour 1-1/4 teaspoon salt, divided 1/4 teaspoon + 1/8 teaspoon freshly ground black pepper, divided 2 cups thinly sliced onion 1 red bell pepper, sliced 1 cup gf beef stock
Cook the bacon in a large heavy skillet over medium heat until crisp. Drain on paper towels, reserving the fat in the skillet. When the bacon is cool enough to handle, chop into bits.
Meanwhile, pound the steaks into 1/4 inch thickness with a meat mallet. (Cut through any gristle with kitchen shears to prevent curling when it cooks). Pat the steaks dry.
Stir gf flour, salt and pepper in a shallow dish. Dredge the steaks on all sides, shaking off any excess.
Heat the reserved bacon fat in the skillet over medium high heat. When the skillet is hot add the steaks (in batches - don’t overcrowd) and brown on both sides. Transfer the cooked steaks to a plate and repeat process with remaining steaks. Add the onion and peppers to the skillet along with the olive oil, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper and cook over medium heat, stirring occasionally, until softened and browned, about 10 minutes.
Return the steaks to the pan along with any accumulated juices on the plate. Add the beef stock and bring to a boil. Cover and simmer over low heat until the meat is very tender, about 1-1/4 hours. If the resulting sauce is too thin, transfer the meat to a platter (tent with foil to keep warm) and boil the sauce until reduced to about 1 cup. Season sauce with salt and pepper. Serve steaks with vegetables, sauce and sprinkled bacon bits.
We used Sylvan Border Farm’s General Purpose gf flour for the gf flour in this recipe. For more information visit www.sylvanborderfarm.com.