Yeah, so, Red Angus beef quick-fry steaks were on sale this week, so I came home with several pounds of these steaks last night. And I do mean several pounds. Last night, we just simply had fried steak and asparagus in garlic butter. And that was so good that I ate it before I remembered to take a picture — sorry!
Here’s what I did tonight:
- 1 lb quick-fry steaks, cut up into bite-sized pieces
- 3 Tbsp flour
- 2 Tbsp Club House Red Pepper & Garlic seasoning
- 1 Tbsp Lowry’s seasoned salt
- 2 tsp paprika
- 1-2 tsp freshly cracked black pepper
- 2 Tbsp butter
- 2 Tbsp oil
- 1/3 C red wine or Jack Daniel’s (optional)
- 2 shallots, finely chopped
- 2-3 celery ribs, chopped
- 2 large carrots, cut into medallions
- 2-3 Tbsp minced garlic
- 5-6 C beef broth
- 2 Tbsp steak sauce
- 3-4 Tbsp favourite steak barbecue sauce (I use Bullseye Guinness bbq)
- 1 Tbsp dried oregano
- a few shakes powdered thyme
- a few shakes powdered sage
- 1-2 Tbsp finely chopped fresh parsley
- 3-4 dashes Worcestershire sauce
- 1 C pre-cooked, cubed mini potatoes
- 2 bay leaves
- 1 C frozen corn
- 1.5 C frozen peas
- 1/2 box pre-cooked bacon, diced
- 1 quart sliced, washed mushrooms
- 1 Tbsp butter
- 1 C light cream
- 2 Tbsp flour
- salt & pepper to taste
- In a bowl, toss steak meat together with flour, red pepper & garlic seasoning, seasoned salt, paprika and black pepper until fully coated.
- In a large Dutch oven pot over a medium heat, heat the butter and oil, then add the meat and brown on all sides. Once browned, remove meat.
- Deglaze the pot with the alcohol. Add shallots, celery and carrots. Sautee in the JD or wine for a few minutes until shallots are tender.
- Add garlic and mix together with the rest of the veggies well, cooking a moment.
- Add the broth, steak sauce, barbecue sauce and the browned meat. Give it all a stir, then add the oregano, thyme, sage, parsley, Worcestershire, potatoes and bay leaves.
- Raise temperature (high-medium) and bring to just a rolling boil, then lower the heat, cover and simmer for 30 minutes.
- Lightly saute the mushrooms in 1 Tbsp butter and set aside. Saute the bacon for a minute or two in the same pan, then drain and set aside.
- Remove lid and add corn, peas, bacon and mushrooms. Raise the heat to high-medium.
- In a bowl, whisk together the cream and flour. Once the pot is boiling again, slowly stir in this slurry until you get the thickness and colour you want.
- Lower heat to a simmer and give it a few more minutes to fully meld all the flavours and cook the peas and corn thoroughly.
- Carefully, as this will be molten hot now, test the taste and see if it needs any more seasoning.
- Serve with bread for dipping on the side.
This makes a HUGE Dutch oven pot of stew. It could also be a soup. It’s more like a thick, chunky soup, in truth. Very hearty!