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Steak Etouffee

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1 tablespoon plus
2 teaspoons
3 cups julienned onions
1 tablespoon margarine
About 2 pounds beef round
1/4 cup white vinegar steak, cut into 4 pieces
3 cups Basic Beef Stock
1/4 cup vegetable oil
1/4 cup all-purpose flour

Sprinkle Meat Magic evenly over both sides of steak pieces.
Heat oil in 8-quart heavy saucepan over high heat, 2 1/2 to 3 minutes or until oil just starts to smoke.
Coat seasoned meat with flour and cook, in a single layer, in hot oil.
Cook about 5 minutes or until meat is browned.
Turn meat pieces over and cook 3 or 4 minutes or until browned.
Remove with a slotted spoon and reserve.
To same saucepan, add onions and margarine; stir and scrape sides and bottom of pan well to get up all browned bits.
Cook, stirring frequently, about 4 minutes; add vinegar, stirring and scraping once more.
Cook, stirring and scraping pan bottom well, about 3 minutes.
Stir in 1 cup of the stock and cook, stirring occasionally, about 2 minutes.
Stir in 1 cup more stock and cook, stirring occasionally, about 5 minutes.
Stir in the remaining stock and return browned meat to pan.
Bring mixture to a boil, cover and reduce heat to simmer.
Cook, stirring occasionally, about 1 1/2 hours or until gravy has thickened slightly and meat is fork-tender.

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Steak Etouffee Recipe