Smothered Chuck Steaks

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Posted on October 5, 2009 at 3:42 PM

Updated Thursday, Oct 22 at 5:44 PM

Frank's "Down At The Camp" Smothered Chuck Steaks

3-4 lb. chuck tender steaks (bone-in or boneless)3 tsp. Frank Davis Beef Seasoning6 Tbsp. Wonder or Pillsbury Gravy Flour1/3 cup extra virgin olive oil6 Tbsp. grated onions3 cloves garlic, minced3 med. carrots, quartered2 ribs celery, cut into 1" pieces? lb. white mushrooms, sliced? lb. Portabella mushrooms, chunked1 can Campbell's Cream of Mushroom soup, undiluted1 pkg. Campbell's Onion Soup Mix? cup Shiraz wine1 cup chicken broth, as needed6 cups hot, cooked rice

Start off by liberally sprinkling the steaks with the beef seasoning, lightly dusting them with the gravy flour, and rubbing everything in well with your hands.? When that's done, brown the steaks thoroughly (a few at a time) I, in the olive oil on both sides, using a heavy cast iron skillet.? As they become fully seared, remove them from the pot and set them aside on a holding platter momentarily.? Now, taking the same oil you used to sear the steaks, fry down the onions, garlic, carrots, celery, and both kinds of mushrooms.? As they saut?, uniformly toss everything together. When the veggies have softened and wilted, mix together in a medium-size bowl the soup, the onion soup mix, the red wine, and a scant amount of the chicken broth until completely combined.? Then return the steaks to the pot, pour the soup mixture evenly over them, and nestle everything in. All that's left to do now is to cover the pot tightly with the lid and simmer the meat for at least 2-1/2 to 3 hours on a low fire, or until the steaks are fully smothered and begin to "fall apart."?? Don't rush this!? It's the slow braising process that makes this cut of meat ultra-tender. (Of course, if evaporation reduces the amount of "braise liquid" in the pot during cooking, simply add in more of the chicken broth). When you're ready to eat, serve the steaks (and the pot gravy) over a plate of hot steamed rice, along with a tossed green salad and a big chunk of hot French bread right out of the oven. A bowl of smothered field peas as a side dish rounds out this meal.=======Chef's Notes:???This recipe can also be done in the oven.? Simply mix all the ingredients together, place them in a 11 x 14 baking pan, cover tightly with aluminum foil, and bake at 325 degrees on the center rack of the oven for approximately 3 hours. A covered enamel or porcelain roaster may be used instead of the foil-wrapped baking pan.??Lipton's or Knorr's Onion Soup mix may be substituted for Campbell's if you can't find the latter where you shop.?

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