STEAK MADRID

Steak Madrid image

Provided by Chef Vickie

Time 3h

Yield 10-12 serving(s)

Number Of Ingredients 25

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1/2 lb bacon (to garnish)
1/2 lb bacon drippings
1 medium onion, finely chopped
1/2 cup chopped celery
1 green pepper, finely chopped
1 green chili pepper, finely chopped
16 ounces tomatoes, drained
8 ounces tomato sauce
1 cup rich beef gravy or 1 cup brown sauce
6 ounces tomato paste
3 -4 drops Tabasco sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper
1/2 teaspoon salt
1 bay leaf
1/8 teaspoon oregano
1/4 teaspoon thyme
1/2 teaspoon chili powder
4 (1 1/2 lb) round steaks, 1/2 inch thick or 4 (1 1/2 lb) sirloin steaks, 1/2-inch thick
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
3 tablespoons oil
2 cups cheddar cheese, grated
1/2 cup canned pimiento

Steps:

Sauté onion, garlic, celery, green pepper, and green chili in bacon fat: then add tomatoes, sauce, gravy, paste, Tabasco and Worcestershire. Stir, lower the heat and add remaining sauce ingredients, heat through then turn off the heat.
For the meat preparation, remove all bones and fat and cut into serving size pieces, then rub both sides with salt, pepper and flour mixture.
Heat oil in a large skillet and brown steak on both sides, drain.
Preheat oven to 375°F.
Layer half of steak in a large casserole dish, cover with 1/3 of cheese and pimientos. Repeat with the steak, cheese and pimientos, then cover the whole thing with the sauce.
Bake covered for 2 hours or until done.
Garnish with crumbled bacon.

Nutrition Facts : Calories 872.4, Fat 55.9, SaturatedFat 21.6, Cholesterol 216.6, Sodium 1267.1, Carbohydrate 16.3, Fiber 2.7, Sugar 6, Protein 73.7