|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.|
Cajun Smothered Seven (7) SteakSometimes called 7 Steak Etouffee, this is another one of those popular Deep South beef dishes made from an inexpensive cut of meat, and slow simmered over several hours, resulting in a fork tender and tasty piece of beef.
The 7-Bone Steak comes from the chuck section of the steer and it includes a cross cut of the shoulder blade. The bone is shaped like a "7", which gives the steak its name, though sometimes you'll find 7-Bone with the bone cut away... and the price increased. Also called "center cut pot roast," 7-Bone Steak, like most cuts from the chuck, is best braised low and slow in a little liquid, a process that renders it fall off the fork tender.
Similar to the Poor Man Steak , a dish I have loved for years, except that this one has a bit of green onion, bell pepper, and the addition of a mushroom steak sauce that Cajuns have been endeared to for years. You can find the steak sauce in most stores, usually right by the mushrooms. It's a thick and rich, mushroom based roux, that contains mushrooms, wheat flour, tomato paste, beef extract & onion powder.
Like most good southern cooking, this dish does take some time to stew low and slow, but there's really nothing to the prep.
Cut the meat into smaller serving sizes if desired, and let it come to room temperature at least 15 minutes. Brown the meat on both sides, in a heavy bottomed pot in a bit of bacon fat or canola oil, remove and set aside. I use an enameled cast iron Dutch oven. You can actually brown it a bit more than I did here, but, to be honest, I've been running like a rat on a wheel here lately, so I was behind in getting this started and was in a hurry. Add the onion, bell pepper, green onion and garlic to the same pot; saute until tender.
Stir in some broth and the mushroom steak sauce.
Add the parsley and seasonings and return the meat to the pot. Simmer covered on low for about 3 hours, or until fork tender, stirring occasionally. Nothing to it!
You can serve the sauce as is, but I prefer to remove the meat, thicken it just a bit with a slurry and then plate 'em up! Serve this with Big Martha's homemade mashed potatoes, though it's just as good over hot rice. Add a side salad or a green veggie like southern green beans cooked with onion and bacon and you've got yourself a man-pleasin' meal y'all!
Recipe: Cajun Smothered Seven (7) Steak©From the Kitchen of Deep South Dish
Prep time: 30 min |Inactive time: 3 hours | Yield: About 4 to 6 servings
- 2 pounds of 7-steak, or other braising steaks
- 1 tablespoon of canola oil or bacon drippings
- 1 cup of chopped onion
- 1/2 cup of chopped green bell pepper
- 1 whole green onion, sliced
- 2 teaspoons of chopped garlic
- 1 cup of beef stock or broth
- 2 (6 ounce) cans of mushroom steak sauce (like Giorgio's Dawn Fresh)
- Palmful of dried parsley
- 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
- Couple dashes of Worcestershire sauce
- Couple dashes of hot sauce
- Kosher salt and freshly cracked black pepper, to taste
- Slurry of cornstarch and water, optional
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.
Cook's Notes: Braising steaks are best for this dish. Braising is not recommended for top round (which is often just marked as "round,"), so if you use round steak, but sure to use an eye or bottom round steak for this dish. Other good braising steaks include chuck eye, chuck arm, mock tender, chuck tender steak and flat iron. Substitute about 1/2 cup of fresh, chopped parsley for the dried parsley if you prefer. If you can't find the mushroom steak sauce, substitute a can of cream of mushroom soup with a splash of Kitchen Bouquet and/or a teaspoon of Better Than Bouillon beef in a pinch.
For the Crockpot: Prep everything as above. Transfer browned steaks to the crockpot and pour the sauteed veggies and sauce mixture on top. Cover and cook on low for 8 to 10 hours. Remove meat and pour off sauce into a saucepan to thicken gravy with slurry, if desired.
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