Stuffed Smothered Steak - Ralph Prudhomme

Recipe Ingredients

		Stuffing
1/2 cup	31g / 1.1oz	Onions - finely chopped
1/4 cup	36g / 1.3oz	Bell peppers - green - chopped finely
1 tablespoon	15ml	Garlic - very finely chopped
2 teaspoons	10ml	Sugar
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Prepared mustard
1 teaspoon	5ml	Cayenne pepper - ground
1 teaspoon	5ml	Black pepper
1 teaspoon	5ml	White vinegar
		Seasoned Mustard:
1 teaspoon	5ml	Prepared mustard
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Black pepper
		Beef
4 lbs	1816g / 64oz	Boneless sirloin or good quality boneless steak
1		Onion - peeled and cut into eights (medium)
1 cup	146g / 5.1oz	Bell peppers - green - coarsely chopped
1 1/2 cups	355ml	Beef stock
1 tablespoon	15ml	All-purpose flour
		Cooked rice - hot

Recipe Instructions

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 1-1/2 cups of the stock around the edges and a little over the meat.

Cover pan and bake at 300F 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 some of the pan gravy spooned over the meat and rice.

From the Prudhomme Family Cookbook -

Source:
Garry Howard

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