Smothered Steak

Smothered Steak
4 to 6 servings
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1 large onion, chopped
1 clove garlic, minced
1/2 cup chopped celery
1/2 bell pepper, chopped
1/4 cup chopped parsley
1 small can tomato paste
1 teaspoon brown sugar

Have the butcher cut a 3-inch thick round steak, or whatever is on sale. In a heavy, deep, cast iron pot, heat 1 tablespoon olive oil. Brown the roast on both sides. Remove to a platter and set aside. Add the chopped vegetables to the pot and saute until the onions are translucent. Add the tomato paste. Save the can. Keep stirring, letting the paste cook a bit. Add a teaspoon of brown sugar, if desired. Return steak to the pot. Using the empty tomato paste can, add 2 cans water (or 1 can water and i can red wine). Cover the pot and cook 5 to 6 hours, stirring periodically. Serve with long-grain rice and lots of French Bread.

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