¼ cup vegetable oil
3 lbs. beef chuck steaks, ½-inch thick boneless
4 tsp. Frank Davis Beef Seasoning
1 cup all-purpose flour
¼ stick unsalted butter
1-1/2 cups seasoning veggie mix, chopped
1 lb. Shitake mushrooms, coarsely chopped
2-4 cups canned beef broth, as needed
1 cup white Merlot wine
3 Tbsp. fresh parsley, minced
2/3 cup green onions, thinly sliced
10-12 garlic cloves, halved
2 pkgs. beef brown gravy mix
2 pkgs. frozen mixed vegetables, 10 oz. each
1 doz. Brown-N-Serve dinner rolls
2 cups Quick Grits (cooked to package directions)
½ stick butter
1/2 tsp. fresh ground black pepper
1 cup Polish Kielbasa, finely diced and pre-browned
1 cup sharp cheddar cheese, shredded
First, lay out the steaks on a piece of butcher paper on the countertop. Then place a large oval roaster on the stovetop and turn up the fire under it to about medium-high.
At this stage, pour the quarter cup of vegetable oil into the roaster; then with a very sharp utility knife begin trimming away the excess fat on the chuck steaks and slice them into serving size pieces.
When the meat has all been leaned out, generously sprinkle each piece with the beef seasoning and lightly dust them all with the flour.
After all the steaks have been coated, place them a few at a time into the oval roaster and brown them thoroughly in the vegetable oil on both sides before removing them to a warming platter. Continue the process until all of the steaks are seared.
Now, using the same oval roaster in which you browned the meat, drop in the unsalted butter and sauté the seasoning veggie mix, along with the coarsely chopped shitake mushrooms.
At this point, cook the mixture for about five minutes or until the onions and mushrooms thoroughly blend and soften.
Then stir in half of the beef broth and all of the wine, along with the parsley, the green onions, all the garlic cloves, and both packages of brown gravy mix.
At this point, bring the gravy to a gentle bubble.
Then immediately add the frozen vegetables to the pot, stir everything together well, and submerge the steaks into the gravy, taking care to cover them completely.
Now lower the heat and simmer the meat and veggies for about 45 minutes to an hour or until the steaks are "fall-apart tender."
Note: You can add extra beef broth a little at a time if you find it is needed.
In the meantime, cook the grits to package directions (I suggest you use chicken broth instead of water, however).
Then, while they are still piping hot, season them with the half-stick butter, fresh ground black pepper, the Polish sausage, and the cheddar cheese (as it melts, stir it into the hot grits).
Finally, when you're ready to eat, spoon out a heaping serving of hot grits on a dinner plate, place a couple of pieces of chuck steak alongside the mound, and ladle on the gravy and mixed veggies over the entire presentation. With fresh-baked hot dinner rolls, this is one dish that's hard to beat!
The seasoning veggie mix should be made up of an equal quantity of onions, celery, and bell pepper. Many grocery stores sell the premixed vegetables already chopped. They can usually be found in the produce section.
The kielbasa lends itself more completely to the grits if you take a minute or two to brown it off in a little butter in a skillet before you add it to the grits. Of course, for extra flavor, I suggest you cook the sausage right along with the grits from the outset.
To eliminate any confusion, the "seasoning veggie mix" and the "frozen mixed vegetables" are two different things. The former is that little container of finely chopped onions, celery, bell pepper, green onions, parsley, and garlic that you find in the produce department-it's the seasoning mix you buy when you don't want to chop your own. The latter is the bag of frozen peas, beans, okra, potatoes, corn, carrots, and what-all-else you find in the frozen food section-it's the stuff you heat up when you want to serve a "veggie" with some dish, or if you want the primary ingredients for a soup.