Ingredients

1 1/2 pounds beef top-round steak (1/2-inch thick)

1 pound veal top-round steak (1/2-inch thick)

1/2 cup all-purpose flour

Kosher salt

Freshly ground black pepper

1/4 cup olive oil

2 cups chopped onion (1 large)

1 cup chopped red bell pepper (from 1 large)

1 cup chopped celery (about 2 ribs)

1 pound fresh crimini (or baby bella) mushrooms, quartered

1 1/2 cups (from a 28-ounce can) drained canned tomatoes, chopped

1 tablespoon chopped garlic

2 bay leaves

2 tablespoons fresh thyme leaves, minced

1 tablespoon fresh rosemary leaves, minced

1 teaspoon kosher salt

1/4 teaspoon cayenne

1/8 teaspoon black pepper

2 cups beef broth (homemade or canned)

1/2 cup dry red wine

1 tablespoon balsamic vinegar (optional)

2 tablespoons chopped fresh parsley

Description

We Are Happy To Announce That Emily Connor Has Won Our October 'Cook The Cover' Contest With Her Delicious Variation On Emeril Lagasse's

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