Ingredients
1 tbsp unsalted butter
¾ cup yellow onions, diced
1 tbsp garlic, minced
2 lb ground beef
4 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1½ tsp dried oregano, divided
½ cup red wine
2½ cups beef broth, divided
¼ tsp chili flakes
½ tsp dried rosemary
½ tsp dried sage
½ tsp dried thyme
2 tbsp steak sauce
1 bay leaf
¼ cup cornstarch
salt & ground black pepper, to taste
steamed rice
Preparation
Season beef generously with salt & pepper. Add garlic powder, onion powder, and oregano. Toss to coat.
In a large skillet, heat up oil over high heat. Add the beef & sear until brown on all sides. Set aside.
Reduce heat to medium-low. Using the same skillet, melt the butter. Add onions & garlic. Saute until translucent.
Return the beef back into the skillet. Add chili flakes, rosemary, oregano, thyme, & sage. Saute briefly.
Deglaze with red wine & reduce briefly.
Add 2 cups of broth, steak sauce, & bay leaf. Bring this to a simmer, & continue simmering for roughly 45 minutes or until beef is tender & sauce has reduced by half.
To thicken the gravy, dissolve cornstarch into the remaining broth in a small bowl.
Pour the broth-cornstarch mixture into the pan and stir.
Cover and simmer for 5 to 10 minutes until the broth has thickened. Season to taste with salt & pepper. Adjust accordingly.
Serve hot over 1 cup of rice and ½ cup each of beef & gravy per serving.
