(Adapted from “French Steak”, Colorado Cache Cookbook, The Junior League of Denver, Inc., Denver, CO: C & C Publications, 1978., 152.)
2 lbs. round steak
garbanzo bean flour
rice flour
2 T. olive oil
2 large onions, thinly sliced
1 clove garlic, minced
1 c. beef broth
2 T. balsamic vinegar
1 T. soy sauce
1/8 t. pepper
(1/2 c. sour cream or yogurt, for those who can eat it)
Cut steak into bite-size pieces. Dredge pieces in flours seasoned with salt and pepper. Brown on both side in oil in a heavy pan. Remove steak from pan, add onions and sauté until golden. Stir in garlic, broth, soy sauce, balsamic vinegar and pepper, being careful to stir up all the browned bits from the bottom of the pan. Return steak to pan, cover and simmer slowly for 1 1/2 hours or until meat is very tender. Remove meat to a platter and keep warm. Stir the yogurt into the sauce and heat, but do not boil. Serve the sauce separately for those who can eat dairy.
