Vegetable-Smothered Steak Recipe
You don't have to be a gourmet to judge how appetizing and flavorful Vegetable-smothered Steak is. This Vegetable-smothered Steak, when served as a Main Dish will always bring cheer to your table. If you have a lot of Beef on hand then you know its time to make some Vegetable-smothered Steak. I challenge you to give me a better recipe of Vegetable-smothered Steak than this.
Ingredients
8 beef loin tenderloin or boneless sirloin steaks (about 4 pounds), cut thin
3 garlic cloves
2 parsley sprigs
1 thyme sprig
1 teaspoon coarse salt
2 tablespoons prepared mustard
1 tablespoon orange juice
1 cup sliced carrot
1 cup shredded cabbage
4 medium onions, sliced and separated in rings
3 large truffles, sliced
1/4 pound ham, cubed
1/4 pound salt pork, cubed
Madeira or port wine (about 1 cup)
3/4 cup amber rum
Beef stock
2 tablespoons butter
2 tablespoons cornstarch
Salt and 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
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
