Thursday, March 17, 2011

Cajun Smothered Steak

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.
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 Steak

Sometimes 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.

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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 and 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!

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Posted by on March 17, 2011

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