Stuffed smothered steak - ralph prudhomme

10 servings

Ingredients

Quantity Ingredient
½ cup Onions - finely chopped
¼ cup Bell peppers - green, chopped finely
1 tablespoon Garlic - very finely chopped
2 teaspoons Sugar
1 teaspoon Prepared mustard
1 teaspoon Sugar
4 pounds Boneless sirloin or good quality boneless steak
1 medium Onion, peeled and cut into eighths (1/2 lb approx.)
1 cup Bell peppers, green,
2 teaspoons Salt
2 teaspoons Prepared mustard
1 teaspoon Cayenne pepper - ground
1 teaspoon Black pepper
1 teaspoon White vinegar
½ teaspoon Salt
½ teaspoon Black pepper coarsely chopped
1½ cup Beef stock
1 tablespoon All-purpose flour
Cooked rice, hot

Directions

STUFFING

SEASONED MUSTARD

BEEF

In a small bowl, combine the stuffing ingredients, mixing well. In a separate bowl, mix together the seasoned mustard ingredients.

Make 12 to 14 deep slits in the steak with a knife, to form pockets, being careful not to cut through to the bottom. Stuff the pockets fully with the stuffing mixture, using it all. Rub the surface of the steak thoroughly with the seasoned mustard. Cover well and refrigerate overnight. Keep refrigerated until ready to cook.

Place the steak, stuffing side up, and the juices it has given off, in a heavy ovenproof 8-quart pan or large Dutch oven with as broad a bottom as possible, so the steak will lie flat. Sprinkle the onion and bell peppers on top of the meat and pour 1-½ cups of the stock around the edges and a little over the meat. Cover pan and bake at 300 F for 1 hour. Remove lid, push any pieces of onion and bell peppers on the sides of the pan back into the liquid, and continue baking uncovered just until tender and juices run clear, about 1 hour and 45 minutes more. The cooking time will vary according to the thickness of the steak.

Remove the pan from oven and transfer steak to a platter. Skim off and discard fat from the pan juices. Spoon out about 3 tablespoons of the pan juices into a small bowl and mix with the flour until smooth.

Place pan over high heat and gradually stir in the flour mixture until well blended. Bring to a boil, then reduce heat and simmer until juices thicken up a little and flour is cooked, about 10 minutes more, stirring and scraping pan bottom frequently.

Remove from heat and serve immediately with with some of the pan gravy spooned ove the meat and rice.

From the Prudhomme Family Cookbook - Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: 3:00 Cholesterol per serving: Marks: Submitted By FRED TOWNER On 12-25-95

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