As we lose some of the heat of summer with the season winding down, it seems our tastes in food change a little, too. This recipe for Cajun Steak may be just the change you’re looking for.
You can serve the steak as a main dish served over white rice, or you may use it to make meaty sandwiches, which I prefer. A side dish of this Sweet-Sour Broccoli Salad is a great accompaniment either way you serve it.
CAJUN STEAK
1 1/2 pounds round steak or other cut of steak
2 onions, chopped
3 cloves garlic, minced
1/2 cup steak sauce (your favorite brand)
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper (optional)
1 teaspoon black pepper
1 to 2 teaspoons Cajun seasoning
1 to 2 teaspoons beef soup base in 2 cups water or equal amount of beef broth
8 ounces fresh mushrooms
Trim off any fat and gristle on steak. If used in sandwiches, thinly slice meat; otherwise, cut into 1 1/2-inch cubes.
Heat a Dutch oven or heavy pot over high heat and add the beef and let brown; stirring occasionally, until meat has released its juices and they have evaporated, allowing meat to sizzle again. Add the onion and garlic and turn heat down to medium, stirring until onion and garlic have softened.
Add the steak sauce, Worcestershire sauce, dried mustard, cayenne pepper (if used), black pepper and Cajun seasoning. Stir well, scraping the bottom of the pan.
Pour in the beef broth and allow it to come to a boil. Turn the heat down so the steak maintains a slow boil. Keep the pot uncovered and cook for 1 hour. Watch the mixture and add a little water as necessary to keep the beef covered with liquid.
If used as meat dish instead of sandwiches, cut the mushrooms in halves or quarters so they’re about the same size as the beef chunks. If used for sandwiches, slice the mushrooms and add to the pot. Cook at a slow boil for another 30 minutes, until the beef is very tender and the liquid is reduced to a thick, spicy sauce.
Serve over hot, cooked white rice, or if making it into sandwiches, serve between 6 buns. Makes 6 servings.
SWEET-SOUR BROCCOLI SALAD
2 cups broccoli florets
1/2 cup chopped walnuts (or peanuts, if you prefer)
1/2 cup raisins
1/4 cup chopped red onion (or sliced green onions)
1/2 cup mayonnaise
1 tablespoon cider vinegar
1 tablespoon white sugar
In a bowl, combine the broccoli, nuts, raisins and onion. In a small bowl, combine the mayonnaise, vinegar and sugar; pour over vegetables and toss to coat.
Cover and refrigerate for at least 2 hours before serving. Makes 4 servings.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
