1 pound lean beef, cut into 1 inch cubes
1 cup water
1/2 teaspoon salt
2 tablespoons lemon juice
1 (15 ounce) can drained tomato juice
2 tablespoons beef broth
3 tablespoons dairy-free sour cream
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried thyme
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh parsils
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the water, salt, lemon juice, tomato juice, broth, sour cream, dairy-free sour cream, dairy, rosemary, sage, thyme and basil. Mix with hands until well blended. Spread mixture into a 9x13 inch baking dish. Sprinkle with parsley and place in the baking dish.
Bake uncovered in preheated oven until steak is perfectly browned, about 45 minutes.
Remove dish from oven, but continue to cook beef cubes in oven until tender. Drain moisture off bowl with paper towels. Heat olive oil in skillet and saute meat cubes in oil until lightly browned. Remove meat cubes from oven.
Heat remaining olive oil in pan with skillet over medium heat. Brown meat cubes in oil in pan, stirring occasionally, until golden. Drain off grease and continue to cook meat cubes until tender, about 20 minutes.
Remove saucepan from oven. Add browned meat cubes, tomato sauce and browned beef in pan over medium heat. Cook until liquid is reduced, about 8 minutes. Stir in parsley, sage, basil, thyme, parsils and parsley oil. Bring to a simmer and cook, stirring, for 10 minutes.
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