Vegetable-Smothered Steak Recipe

Summary

Health IndexAverageCuisine
CourseMain Ingredient
Interest Group

Ingredients

 8 beef loin tenderloin or boneless sirloin steaks (about 4 pounds), cut thin
 Garlic3 Clove (5gm)
 Parsley sprigs2
 Sprig thyme1
 Coarse salt1 Teaspoon
 Prepared mustard2 Tablespoon
 Orange juice1 Tablespoon
 Carrot1 Cup (16 tbs), sliced
 Shredded cabbage1 Cup (16 tbs)
 4 medium onions, sliced and separated in rings
 Truffles3 Large, sliced
 Ham1/4 pound, cubed
 Salt pork1/4 pound, cubed
 Madeira or port wine (about 1 cup)
 3/4 cup amber rum
 Beef stock
 Butter2 Tablespoon
 Cornstarch2 Tablespoon
 Salt To Taste
 Pepper To Taste

Directions

Pound steaks until flattened.
In a mortar, pound to a paste the garlic, parsley, thyme, and salt.
Add mustard and orange juice to the seasoning paste.
Combine carrot, cabbage, onion, truffles, ham, and the mustard mixture.
Set aside.
Render salt pork in a skillet.
Remove the cracklings and add to the vegetable mixture.
Brown the steaks in the fat over medium heat.
Alternate layers of the steak and vegetable mixture in a large casserole with a tight-fitting cover.
Pour wine into the casserole dish to fill it one third full.
Warm the rum, ignite it, and pour it, still flaming, over the meat.
Cover casserole tightly.
Bake at 450°F 20 minutes, then turn oven control to 325°F and continue to cook 4 hours.
Transfer steaks and vegetables to a warm platter and keep hot.
Measure liquid in casserole and add enough beef stock to equal 2 cups.
Pour liquid into a saucepan and set over medium heat.
Mix butter and cornstarch and add to liquid in saucepan.
Stir constantly until thickened.
Add salt and pepper.
Pour sauce over meat or serve in a sauceboat.
Accompany with Puree of Breadfruit
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