Cooking Instructions
- 1
Combine flour and spices to make dredge for meat. Dredge meat, shake off excess flour. Set meat aside. Save flour for later.
- 2
Heat oil in larger skillet on medium high. Brown. Meat on both sides. Set aside on plate.
- 3
To skillet add celery, onions and green pepper stirring to start cooking. Cook until soft about 5-7 minutes.
- 4
Add garlic and jalapeño, salt, pepper, garlic and oregano. Stir to combine. Cook for 3-4 minutes.
- 5
Add tomatoes, squish to break up.
- 6
Sprinkle flour mixture over vegetables and stir to combine. Cook 2-3 minutes to cook out flour taste. Add wine stirring to combine.
- 7
Add beef stock, stir to combine. Lower heat and simmer about 30 minutes or until gravy is thick and smooth and meat tender.
- 8
Serve over whipped potatoes or noodles. Enjoy.
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