Wednesday, January 28, 2009

Barbecued Steak Supreme

I have been making this dish. . . .since I was 15 or 16. It was one of the first dinners I had at Terry's house when we started dating . I asked his mom for the recipe and brought it home and made it.
I still make this steak dish when comfort food is needed for ourselves. . .or for others.
At some point I came across the cookbook that she used.
  • 2 pounds steak. . .round or flank. . .
  • (I buy mine already sliced thin. . .but you can pound yours thin.)
  • 2 tablespoons seasoned flour. . .( a good dash of salt and pepper)
  • 2 tablespoons oil
  • 1 medium onion . . .diced
  • 2 stalks celery. . diced
  • 1 clove garlic minced
  • 1 can of tomato soup
  • 2 tablespoons Worcestershire sauce. . .
  • (I can still remember insisting to my mom that we need this)
  • 2 tablespoons lemon juice
  • 2 teaspoons prepared mustard
  • dash. . Tabasco sauce

A long time ago .. .I started doubling the sauce recipe. . .because it tastes so good on mashed potatoes.

  1. Pound the flour into the steak. . .or if it is already very thinly sliced. . .sprinkle it on either side.
  2. Heat the oil in a heavy saucepan and brown the steak. . medium high heat.
  3. Remove the steak. . .and set aside.
  4. Brown the vegetables and add the remaining ingredients.
  5. Stir well and add the steak.
  6. Cook in the oven at 325 for 3 hours. The recipe says 350 for 1 1/2 hours. .. . but slower and longer makes it more tender. You can also put it in the crock pot. . .which I did the day I took the picture. . .all day on low.
  7. Serve over mashed potatoes.

12 comments:

  1. That looks so good...I can almost taste it! It reminds me of a similar dish that my MIL used to make...complete with extra sauce for gravy. It's a perfect January comfort meal!

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  2. I had that cookbook. I bet it's still here somewhere. My mom gave it to me when we first got married. (Along with one of a similar vintage about entertaining--it recommended that I starch my best apron before the guests arrived!!)

    Thanks. I have to go look for that book, now.

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  3. Reminds me of the Swiss Steak recipe that my MIL used to make. It's perfect Lovella for a winter time supper.

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  4. Sounds easy and tasty! I remember those cookbooks! THANKS!

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  5. Yum....interesting how those 'first' dishes we learned are often the ones we want to go back to for 'comfort'. This looks yummy Lovella.

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  6. Call me lazy, but do you have to brown the meat if you have it in the crockpot all day? Sounds like my kind of cooking!

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  7. This sounds like something my family would like. A tad like schnitzel or country steak, but the sauce is very different. I'll have to try it.

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  8. I liked seeing your recipe book in the background...one I had many years ago before I was even married! The recipe for lasagna is the only recipe I ever used from it and it's still my go-to lasagna.

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  9. Mmmmmmmmm.... delicious!!
    I wonder what makes a food 'comfort food' ? Can it be defined ??

    I smiled at you trying to convince your Mom Worchestershire sauce was necessary.. I don't think my Mom (her sister) ever had a bottle in her kitchen !

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  10. Sounds so down home good! It would be great for Superbowl Sunday!

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  11. 123I was just wondering about the steak. It says to pound it or have it sliced thin. Does that mean that it is one big piece sliced thin. or do you cut it into pieces? Also which is better round or flank steak? hank you, Nancy.

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  12. A few answers . . .
    I think I would try to stick it in the crock pot sans browning. . Browning gives all meat a richer flavour. . but it wouldn't hurt it.

    About the meat size. I have bought round steak that is about an inch thick. . .then I have cut it into portion sizes. . and then pounded it thin. Or else. . .buy any cut of meat. . .even stir fry beef would work. . .my meat fell apart it was so well done. . .just as tender as you can imagine.
    If you bake it less, it won't fall apart quite as much.

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