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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I understand this New Orleans-style smothered steak is often served with grits for breakfast. Here in California, it would be dinner. (Who has an hour to cook breakfast anyway???) Ingredients:
4 beef minute steaks (6 ounces each) |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
3 teaspoons vegetable oil |
1 medium onion, chopped |
1 green pepper, chopped |
1 stalk celery, chopped |
2 cloves garlic, finely chopped |
1 (14 ounce) can tomato puree |
1 cup beef broth |
1 teaspoon worcestershire sauce |
2 bay leaves |
1 tablespoon red wine vinegar |
Directions:
1. Sprinkle beef with salt and pepper.
2. In a fairly large nonstick skillet (with a lid), heat 1 teaspoon oil over medium-high heat until very hot.
3. Add steaks and cook until browned, about 2 mintues per side.
4. Transfer to a plate as they are browned.
5. Add remaining 2 teaspoons oil to skillet; reduce heat to medium.
6. Add onions and cook, stirring 5 minutes.
7. Add green pepper, celery, and garlic; cook, stirring 3 minutes longer.
8. Add tomatoes with their puree, breaking them up with spatula.
9. Stir in broth, Worcestershire and bay leaves.
10. Increase heat to high and heat until mixture boils.
11. Return steaks to skillet and reduce heat.
12. Cover and simmer 40 minutes.
13. Transfer steaks to platter and keep warm.
14. Increase heat to high; stir in vinegar and heat to boiling.
15. Boil until sauce has thickened, about 5 minutes.
16. Discard bay leaves.
17. To serve, spoon sauce over steaks.
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