This is my updated version of one of my historic recipes, Veal Heart with Noodles. Since many of us today find organ meats unappetizing, as well as hard to find, this updated version should appeal to modern families. I prefer to use sirloin tips, but round steak, flank steak, or chuck steak should also work well.
1 1/2 to 2 pounds sirloin, round or chuck steak
1 tablespoon flour
1 medium onion
2 tablespoons butter or cooking oil
1 1/2 teaspoons salt (optional)
1/4 teaspoon black pepper
1/2 cup red cooking wine
3/4 cup water or broth
4 cups cooked noodles
Chop onion and cut meat into 1 inch cubes. Roll meat cubes in flour until coated. Heat butter or oil in a large skillet. Add onions and beef and cook until beef turns brown. Add wine, broth, and seasonings and bring to a boil. Reduce heat to low. Cover and simmer until meat is tender, approximately 1 1/2 to 2 hours, stirring occasionally. If too much liquid evaporates add more wather or broth. Serve over cooked noodles.