While it might not be haute cuisine, chopped meat is surely economical, flavorful, and versatile. From meatballs to croquettes to tacos, it can do it all and can do it with ease. It is an uncomplicated ingredient, often interchangeable, and more often than not is a beacon signaling out comfort food to anyone within range.
Take for example chopped steak: it is nothing new. Salisbury steak for instance has been around since 1897. Named after a doctor, Dr. Salisbury, who created it. Salisbury was also a believer in a low-carb diet, fancy that. Continue reading →
This dish epitomizes Midwest and plains state farm food of German heritage. It is something that your grandmother most definitely would have made and when you walked into the mud room to park your dirty boots on the old rag rug you would get the warm fuzzies. You knew not only would the steak be tasty but more than likely the mashed potatoes or the buttered egg noodles with parsley and stewed green beans would be accompanied by home made yeast rolls. Some sort of carrot salad or slaw and a piece of spice cake for dessert, well, makes for a great Sunday dinner.
1 round steak, 2 1/4 lbs.
2 cups yellow onion, thinly sliced
1 red pepper, cored and sliced thin
8 oz. white mushrooms, brushed of dirt and sliced
1 garlic clove, large, minced
1/2 teaspoon dried thyme
1/2 teaspoon marjoram
1 tablespoon butter
2 tablespoon flour
2 to 3 cups of water
kosher salt and fresh ground black pepper
minced parsley for garnish
1. Season the round steak on both sides with salt and black pepper. Let the salt dissolve before you continue. Heat the oven to 325 degrees.
2. Heat a 14 inch heavy bottomed saute pan (you will also need a lid) over medium high heat. Add the canola oil, it should shimmer if if doesn’t let it heat some more, then carefully place the steak into the pan. Sear it until it is very brown and caramelized on both sides. You want to build what is called a fond on the bottom of the pan. The fond is the gooey brown stuff that is sticking to the pan and you want to take care not to burn it. The fond is going to give loads of flavor to you sauce. It is ok to let it become deep brown but if it is getting to dark to quick turn the heat to medium.
3. Remove the steak to a tray. Place the butter into the pan and add the onion, mushrooms, and peppers to the pan. Let them cook until they wilt and start to take on some color. Add the flour, garlic, marjoram and thyme. Stir the flour in and let it cook for a minute or two to burn off the starch flavor, add the water. Using a wooden spoon scrape up all the brown bits from the bottom of the pan.
4. Bring the sauce to a boil and then place the steak on top of the veggies. Put the lid on the pan and slide it into the oven. Set a timer for 1 hour.
5. At the end of an hour check the tenderness of the round steak. You don’t want it to be fall apart tender but you don’t want it to be tough either. So cut a little sliver off and give it a go. Either bake it with the lid on for another half hour or serve.
6. To serve: Place the steak on a platter, preferably warmed in the oven for a minute or two, and ladle on the sauce, finally, garnish with parsley and serve.