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Round Steak In Onion Gravy Recipe
|Dried black eyed peas||1⁄2 Cup (8 tbs)|
|For seasoning mix|
|Sweet paprika||2 Teaspoon|
|Dry mustard||2 Teaspoon|
|Garlic powder||1 1⁄2 Teaspoon|
|Onion powder||1 1⁄2 Teaspoon|
|White pepper||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Black pepper||3⁄4 Teaspoon|
|Balsamic vinegar||3 Tablespoon|
|Top round steak||1 1⁄2 Pound, all visible fat removed (About 1/2 Inch Thick)|
|Defatted beef stock||7 Cup (112 tbs) (In All)|
|Onions||3 Medium, peeled and cut into julienne slices (In All)|
|Cooked long grain white rice||4 Cup (64 tbs)|
Serving size: Complete recipe
Calories 2915 Calories from Fat 603
% Daily Value*
Total Fat 68 g104.8%
Saturated Fat 23.2 g116.1%
Trans Fat 0 g
Cholesterol 390 mg
Sodium 7252.6 mg302.2%
Total Carbohydrates 368 g122.6%
Dietary Fiber 27.8 g111.1%
Sugars 38.8 g
Protein 195 g389.5%
Vitamin A 26.6% Vitamin C 102.1%
Calcium 42.4% Iron 134.7%
*Based on a 2000 Calorie diet
As the peas absorb the water, they will more than double in volume.
Combine the seasoning mix ingredients in a small bowl.
Add the vinegar and mix to form a paste.
Cut the steak into 4 equal pieces.
Rub 3 tablespoons of the paste on both sides of each piece of meat.
Refrigerate the seasoned steaks in a covered container overnight, and store the remaining paste in a covered container.
Day 2: Drain the black-eyed peas and set aside.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Brown each steak on both sides, about 1 minute per side; do this in two batches so the steaks don't overlap in the pot.
Remove the steaks and set them aside.
Add 2 cups of the stock to the pot and scrape to clear all the browned bits.
Add 3/4 cup of the onions, soaked, drained peas, and the remaining seasoning paste, and cook 15 minutes.
Transfer all the ingredients from the pot to a blender or food processor, add 1 cup stock, and puree until smooth.
Pour this pureed mixture back into the pot, and add 3 cups stock, the remaining onions and peas, and the steaks and their accumulated juices.
Bring to a boil, cook 5 minutes, then reduce the heat to medium, and simmer for 40 minutes.
Stir in the remaining 1 cup stock and simmer until the peas are tender and the liquid is thick and starts to look creamy, about 20 minutes.
Some peas have more starch than others, so if the liquid in this dish seems too thick, add a little more stock.