James Beard wrote that smothered steaks were a “minor classic in American food”.Beard’s included, called for top round steaks — a cut that’ becomes dry and leathery when braised and really seeds to be smothered in a thick coating of gravy to make it palatable. Switching from top round to top blade transforms the dish into a major classic. Adding sweet paprika and dry sherry to the braising liquid and sweet cream to the finished sauce furhter elevates it.
Equal amounts of cremini and portobello mushroms provide a balance of savory mushroom flavor and meatiness.
These steaks are good with buttered egg noodles and something green such as sugar snap peas.
From “All About Braising” by Molly Stevens
INGREDIENTS
6- 3/4-1″ top blade steaks (2 3/4 lbs)
flour, for dredging
2 tbsp butter
2 tbsp evoo
3/4 lb cremini or button mushrooms, sliced
12 oz portobello mushrooms, sliced
2 large onions, julienned
1 tbsp fresh thyme, chopped or 1 tsp dried
1 1/2 tsp Hungarian paprika
1/2 cup + 4 tsp sherry
1/4 cup heavy cream
1/2 lemon
DIRECTIONS
1. Pound steaks to 1/2″ thick; season. Dredge in flour and layer in between waxed paper.
2. Melt 1 tbsp butter 1 tbsp oil and sear steaks until nicely browned but not cooked through. Remove to a plate.
3. Add more butter and oil, saute mushroom; season. Saute until mushrooms absorb their liquid; remove from pan.
4. Saute onion, thyme, paprika; season. Add 1/2 c. sherry and bring to a boil; deglaze. Simmer and return mushrooms. Tuck steaks in liquid and mushrooms, cover (use foil if you don’t have a tight closing lid). Braise for 1 1/4-1 1/2 hrs or until steak is tender. Turn down heat if simmering too vigorously.
5. Transfer steaks to a plate. bring rest of pot to a boil and add cream, boil until the consistency is of thick cream soup. Add remaining sherry, a generous squeeze of lemon and 1/2 parsley. Season and spoon sauce over steaks.
NOTES:
Wines:
— Grenache blend (Southern Rhone Valley – Chateaunneur0du-Pape, Vaqueyras and Lirac)
— rich Zinfandel
— rich Shiraz
CATEGORIES:
| Dish Main Dish | Main Ingredient Beef |