Beefsteak Marinara

• 2 pounds beef, round steak fat trimmed
• 2 tablespoons olive oil
• 1 large onions chopped
• 2 teaspoons garlic minced
• 1/2 pound mushrooms fresh, thinly sliced
• 1 tablespoon butter
• 3 tablespoons flour, all-purpose
• 1 can beef stock
• 1/2 cup wine dry
• 1/4 cup tomato paste
• 2 tablespoons parsley leaves chopped
• 1 teaspoon basil dried
• 1 teaspoon oregano dried
• 14.5 ounces tomatoes, stewed, canned
• 1 x spaghetti cooked
• 1 x salt
• 1 x black pepper

1. Cut meat into 3/4 inch cubes.
2. Pour 1 tablespoon oil into a 10 to 12 inch frying pan over medium-high heat.
3. When oil is hot, add meat, a portion at a time, cooking until well browned; stir often.
4. Transfer meat with a slotted spoon to a shallow 3 to 3 1/2 quart casserole.
5. Add 1 tablespoon oil to the frying pan along with onion, garlic, and mushrooms; stir often until onion is limp, about 10 minutes.
6. With a slotted spoon, transfer mixture to casserole.
7. Melt butter in frying pan, add flour, and stir until mixture bubbles.
8. Smoothly blend in consomme, wine, tomato paste, parsley, basil, oregano, and tomatoes (break them up with a spoon) and liquid; stir until boiling.
9. Mix sauce with ingredients in casserole.
10. Cover tightly with foil and bake in a 350'F oven until meat is very tender when pierced, about 3 1/2 hours.
11. Serve over hot cooked spaghetti and add salt and pepper to taste.

beef, olive oil, onions, garlic, mushrooms, butter, flour, beef stock, wine dry, tomato paste, parsley, basil, oregano, tomatoes, salt, black pepper

Taken from recipeland.com/recipe/v/beefsteak-marinara-38980 (may not work)