If you’re looking for a recipe chock-full of flavor and zest, you’ve come to the right place. This classic favorite features a well-cooked rice and butter-soft meat.
5 slices boneless club steak
1 onion, sliced
1 red bell pepper, diced
1/4 cup red wine, such as Alfasi Cabernet Sauvignon
2/3 cups wild rice
17 ounces chicken broth
2 bay leaves
1 teaspoon salt
1/2 teaspoon garlic
1/8 teaspoon black pepper
Preheat a skillet over high heat. Grease lightly with oil and sear the meat for three to five minutes on each side. Remove the meat from the pan and set aside.
Add in the onions and the peppers and sauté until limp. Deglaze the pan with the red wine. (Add the wine to the pan and scrape up the browned bits.) Add the rest of the ingredients and bring to a boil.
Add the meat back to the pan. Cover and simmer over medium heat for forty-five minutes or until most of the liquid has evaporated.