1. Mix olive oil through onions and marinate steak in refrigerator at least 6 hours, basting and turning meat several times. 2. Scrape marinade off meat and reserve. 3. Season meat lightly with salt and pepper; roll in flour and set aside on waxed paper. 4. In a bowl toss marinade with tomatoes and mushrooms. 5. Place 1/3 of mixed vegetables in bottom of 6 quart flame-proof casserole. 6. Alternate layers of meat and vegetables, ending with vegetables. 7. Pour in any left-over marinade. 8. Cover, set over moderate heat and simmer 15 minutes. 9. If vegetables have not rendered enough liquid to almost cover meat, add a little bouillon. 10. Cover and simmer 1½-2 hours until meat is tender when pierced. 11. Tip casserole, trim out fat and taste for seasoning. 12. If liquid has not reduced and thickened, drain out into a saucepan and thicken with 1 Tbs cornstarch mixed with bouillon, boil 2 minutes, then pour into casserole. 13. Chop or purée garlic and mash with capers. 14. Beat in mustard. 15. Gradually beat in olive oil to make a thick sauce. 16. Stir in basil or parsley just before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
