Steak in a Red Wine Sauce

After watching The B@refoot Contess@, In@ G@rten, on the television, I came up with this recipe. This is much more friendly on my pocketbook!

1 1/2 lb of beef round steak (6 steaks)
1 TBSP olive oil
salt and pepper

Heat oil in a large sauce pan over medium heat. Salt and pepper the steak, then add to hot oil. Fry on each side for 3-4 minutes.

Remove from heat and keep warm. Add 3/4 of a cup of red wine and deglaze the pan. Bring to a simmer and add 2 cups of beef broth, 8 ounces of tomato sauce and 1/4 tsp. dried thyme.

Next step:

1 onion
3-4 medium carrots

Cut onion into thick rings (about 1/2-3/4 of an inch) and slice carrots into 1-2 inch strips, cut on a diagonal. Add to wine mixture. Simmer until reduced (about 20-30 minutes).

Add steak back to the pan and cook for 10-15 minutes.

Cut 1 TBSP of butter into 1-2 TBSP of flour. Add to mixture to thicken sauce.

Serve immediately. Will keep in the refrigerator for 1-2 days.

If I were to make this again, I would probably make it in a slow cooker, because, well, I'm lazy and hate cleaning all those pans. This was a hit, because both Jeff and I loved it. However, it is very rich.