Frank Davis New - Full Recipe

	It's a really popular dish in back-a-town New Orleans, old Creole grandmas make it all the time, and Cajuns like it so much down on the bayou they even cook it for lunch a couple times a week in the galleys of their shrimp boats. So I'm pretty safe in assuming you're gonna love this one!
Ingredients:
4 Tbsp. vegetable oil 2 lbs. round steak, trimmed and cut in 2 inch squares 1 tsp. salt ½ tsp. cayenne pepper 2 tsp. Frank Davis Beef Seasoning 1/2 lb. Portabellini mushrooms, rough-chunked 1 Jalepeno pepper, finely diced 1-1/2cups chicken broth + 2 Tbsp. Kitchen Bouquet as needed 2 Tbsp. all purpose flour 4 medium yellow onions, thinly sliced 6 cloves garlic, peeled and mashed 1 large green bell pepper, chopped ½ cup cocktail sherry ½ cup green onions, thinly sliced 4 cups cooked long-grain rice Parsley for garnish
Instructions:
First, place the round steak onto a butcher’s board and cut it into pieces approximately 3 inches square, being sure to trim away all the excess fat in the process. Then season each square generously with the salt, cayenne pepper, and beef seasoning. Next, in a large heavy Dutch oven (either cast iron or aluminum), heat the oil over a medium high flame. When it just begins to smoke slightly, drop in the steak, the mushrooms, and the Jalepeno pepper and brown the beef thoroughly on each side, stirring continuously for about five minutes or so. Then, a little at a time, add into the pot one cup of the chicken broth/Kitchen Bouquet mixture and stir it into the steak and mushrooms. Oh—be sure to take time to scrape up any "debris" that sticks to the bottom of the pot. This is rich flavor that you definitely want in the finished dish. At this point, reduce the heat to medium-low and cook the beef—stirring occasionally—for another 5 minutes. Now’s the time to drop in the onions, the garlic, and the bell peppers. But before you do, dust the cooking steak and mushrooms with the two tablespoons of all purpose flour—this will become the light roux that binds the meat and the juices together. This is also a good time to add a little extra salt, cayenne, and beef seasoning if you think you need it. This mixture, too, cooks for about five minutes (actually, it cooks until the onions totally wilt and begin to caramelize). Hint: If you feel that the meat and onions have gotten a little too dry, or even if you’d just like to have a little extra gravy, go ahead and add the remaining chicken broth along with the cocktail sherry. All’s that left now is to tightly cover the pot, reduce the fire to low, and slow-cook the steak for about 45 minutes, stirring everything together every now and then. Then five minutes before you’re ready to eat, evenly fold in the green onions. While it’s piping hot, ladle out a hearty helping of the meat and mushrooms over a plate of steamed rice and serve it next to a cold, crisp green salad. A little sprinkle of parsley for garnish and a hot-buttered sourdough pistolette will make the presentation complete. . . whether you’re dining at home in formal surroundings or chowin’ down in the galley of the trawler!
Chef's Notes:
Portabellini mushrooms are small versions of the large Portabellas. They have a rich mushrooms flavor and are excellent in pot-roasted dishes.
Just for the record, the chicken broth and the Kitchen Bouquet should be stirred together to make a gravy baste. They're not to be added separately.
When adding the flour to the smothering beef, try to sprinkle it evenly over the entire contents of the pot, instead of clumping it together. This is what will thicken the pot liquids into a gravy. Clumping results in "lumpy gravy."