Braised steak with vegetables - a meal in one casserole!
Meal-in-One Cajun Steak Casserole
I don't know about y'all, but The Cajun still expects MEALS around this house no matter whether it's hot as Hades or not. He is just not a cold salad, sandwich, wrap, fruit soup, cool food for supper kinda guy.I remembered this steak casserole recipe from another time I made it, sans the veggies. It's from one of my many cookbooks called Cooking with Cajun Women {affil link} by Nicole Fontenot of Lake Charles, Louisiana.
The author did not specify the type of steak, but you'll definitely want to use a braising steak for this recipe. My version has a few extra seasonings in it that the original recipe didn't have, and I thought this would be a good time to try out the Country Bob's sauce {affil link} !
Let's get started.
Place any kind of a braising steak in the bottom of a 9 x 13 inch baking pan, cutting into serving sized pieces. If you choose a round steak be sure to pick an eye or bottom round and not top round. Top round does not give a good result with braising. Sprinkle the steaks with seasoned salt, pepper, Cajun seasoning and paprika. Splash them with some Worcestershire sauce and Country Bob's.
Dot the top with sliced cold butter and add a layer of sliced potatoes. I added some additional salt and pepper to the top of the potatoes.
Scatter the top with diced onion and chunks of carrots.
Add some sliced green pepper on top, cover and bake at 350 for 1 to 1-1/2 hours. Uncover, and use a wide spatula to remove the vegetables off of the top. Transfer to one side of a platter and place meat on the other side. Serve with a mixed garden salad if desired.
The Cajun - resident carnivore of this house - loves this dish, yes, even the vegetables because of the flavor they pick up while cooking. And that's one of the best things about this dish, you don't have to cook another thing - it's an all-in-one dinner! Add a salad if you like and you've got a great no fuss meal. Adapt the veggies and amounts as needed for your family.
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Adapted from Cooking with Cajun Women {affil link} CookbookRecipe: Meal-in-One Cajun Steak Casserole
©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour 30 min | Yield: About 4 to 6 servings
Ingredients
Instructions
- 1-1/2 to 2 pounds of braising steak (see below)
- Generous sprinkling of seasoned salt (like Lawry's) {affil link}
- Fresh cracked black pepper
- Light sprinkle of Cajun seasoning (like Slap Ya Mama) {affil link}
- Sprinkle of paprika
- Couple dashes of Worcestershire sauce
- Enough All Purpose Sauce (like Country Bob's) {affil link} to generously coat the steaks
- 2 tablespoons of cold butter
- 2-3 potatoes, unpeeled, scrubbed and sliced
- 1 onion, chopped
- 2-3 carrots, cut into chunks
- 1/2 of a green bell pepper, sliced
- 1/2 cup of beef stock or broth
Preheat oven to 350 degrees F. Cut steak into serving sized pieces and season on both sides with the seasoned salt, black pepper, Cajun seasoning, and paprika; place into a 13 x 9 inch baking dish. Sprinkle a couple of dashes of Worcestershire sauce on top of each steak and coat each with Country Bob's sauce. Cut the butter into very thin slices and scatter across the steaks. In layers, add the potatoes, then onion, carrots and bell pepper. Pour stock around steaks, cover with foil and bake for 1 to 1-1/2 hours, or until tender. Use a wide spatula to remove veggies from the top and set on one side of a platter. Remove steak to the other side. Serve with a side salad, if desired.
~Cook's Notes~
Country Bob's All Purpose Sauce contains tomato concentrate, vinegar, sugar, molasses, onion, garlic tamarind and other seasonings. Substitute any all purpose sauce found with the steak sauce.
Braising steaks are best for this dish. Braising is not recommended for top round (which is often just marked as "round,"), so use an eye or bottom round steak for this dish. You can certainly tenderize any braising steak with a meat mallet or other tenderizer first before seasoning, and cooking time can be increased as needed. Good braising steaks include chuck eye, chuck arm, chuck 7-bone steak, mock tender, chuck tender steak and flat iron. The potatoes are cooked unpeeled so that they hold together better, but feel free to peel them if you prefer.
Variation: Omit the Country Bob's All Purpose Sauce, increase the Worcestershire sauce to 4 tablespoons, and slice a total of 4 tablespoons of cold butter on top.
Crockpot: Place vegetables in the bottom of the slow cooker, add 1/2 cup of beef stock, broth or water. Season the steaks, sprinkle with Worcestershire sauce and Country Bob's sauce and place on top of the veggies. Add slices of butter, cover and cook on low for about 8 to 10 hours or until tender. Remove meat with a wide spatula.
Source: http://deepsouthdish.com
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