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Prep Time30 minutes
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Cook Time2 1/2 hours
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Serving4
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Almost anything can be “smothered” in New Orleans cooking, which basically involves a slow braise in a vegetable studded gravy. I picked up these chuck steaks at Dorignac’s and the butcher told me they were cut from where the “chuck meets the rib-eye,” and that they were grilling steaks. But, I didn’t feel like firing up the grill and I thought if they were from the chuck, they could benefit from slow cooking. So, I smothered them. Which turned out to be a good idea because they were delicious. AND, because I was pretty much raised in front of a television screen, the smothering technique also reminded me of the Smothers Brothers, whose variety show my sister and I watched as kids. Although their political dissent went totally over our heads at the time, their show was canceled by CBS in 1969 because of their anti-Vietnam sentiments and scathing political skits. Interestingly, they sued CBS for breach of contract and won. So, now when I think of “smothered,” I think of their edgy comedy and what Tom always said to ****: “Mom always liked you best.”
Ingredients
Directions
Heat butter over medium high heat until sizzling in Dutch oven. Chop onion roughly, and saute in butter until translucent.
Add carrots which have been peeled and cubed to the Dutch oven with the onion, and cook until the carrots are no longer crunchy.
Add chopped mushrooms to the pot and cook until soft. Stir often with wooden spoon.
Add the leaves of about 6 sprigs of thyme. Keep stirring.
Salt, pepper & lightly flour the steaks. In a large skillet, saute the steaks in butter until brown on both sides.
Add the steaks to the Dutch oven.
Add beef stock and chili sauce to the Dutch overn.
Let the steaks and sauce boil up, then reduce heat and either simmer covered on the stove or put in the oven and cook at 360 degrees for 2 hours.
Conclusion
Serve with boiled noodles, noodle casserole, or potatoes.
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