Chef Folse: Smothered steaks

Chef Folse: Smothered steaks

NEW ORLEANS (WVUE) -Chef John Folse makes smothered steaks.

Prep Time: 3½ Hours

Yields: 6 Servings

Comment:

The seven steak is so named due to the shape of the bone associated with the cut of meat. The steak is normally pan-fried and served with a light onion gravy. Seven steaks are often associated with the breakfast dish, grillades.

Ingredients:

4 pounds seven steaks or round steaks

4 tbsps vegetable oil

1 cup diced onions

½ cup diced celery

¼ cup diced red bell pepper

¼ cup minced garlic

1 quart beef stock

2 tbsps Worcestershire sauce

½ cup sliced green onions

¼ cup chopped parsley

salt and black pepper to taste

granulated garlic to taste

Method:

Preheat oven to 350°F. In a 12-inch, cast iron skillet, heat oil over medium-high heat. Add steaks and sear until golden brown. Remove meat from pan and keep warm. Using the same skillet, sauté onions, celery, bell pepper and minced garlic 3–5 minutes or until vegetables are wilted. Return steaks to skillet and add beef stock and Worcestershire. Bring mixture to a rolling boil then reduce to simmer. Cover and place in oven to bake 2½ hours or until tender. Remove from oven and add green onions and parsley. Season to taste using salt, pepper and granulated garlic. Serve over boiled rice. NOTE: Rice should be cooked in a large pot of lightly salted water over medium-high heat, 18 minutes prior to serving.

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