CAJUN SMOTHERED SEVEN (7) STEAK
Inexpensive chuck 7-Bone steak, or other braising steaks such as bottom round, is low simmered with onion, bell pepper, green onion, and garlic, in a rich mushroom sauce.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Cut the meat into smaller serving sizes if desired and let it come to room temperature, at least 15 minutes. In a Dutch oven or heavy bottomed deep pot, heat the oil over medium high heat and brown the meat on both sides, just until lightly browned. Remove and set aside. In the drippings (add more oil if needed), saute the onion, bell pepper and green onion and saute over medium heat, stirring occasionally, until tender, about 5 minutes. Stir in the garlic and cook another minute; add the parsley.
- Stir in the beef broth, mushroom sauce, parsley, Cajun seasoning, hot pepper sauce, salt and pepper; bring to a boil, simmer for 5 minutes. Add steak to the pot, turning to coat, cover and simmer (do not boil!) for 2-1/2 to 3 hours or until meat is fall off the fork tender. Serve with juices as is, or use a slurry of one tablespoon of cornstarch with just enough water to dissolve. Remove meat and set aside, stir in the slurry, bring to a boil, reduce heat and simmer about 5 minutes, stirring constantly. Return steaks to gravy to coat or simply spoon over individual servings. Serve with homemade mashed potatoes or rice.
- Read more: http://www.deepsouthdish.com/2011/03/cajun-smothered-seven-7-steak-recipe.html#ixzz3RZokF1BE
- Under Creative Commons License: Attribution Non-Commercial No Derivatives
- Follow us: @DeepSouthDish on Twitter | SouthernRecipes on Facebook
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