Creole Chuck Steak Etouffée
From EatingWell: March/April 2014
In this steak étouffée recipe, boneless chuck is slowly cooked in a flavorful liquid full of aromatic vegetables, spicy sausage and broth. This beef étouffée recipe calls for a 2 1/2-pound piece of chuck, but if chuck steaks are available at your market, purchase eight 4- to 5-ounce steaks instead of cutting your own from the roast. Serve the steak étouffée with stone-ground grits, polenta or rice, and pass the Tabasco.
- 2 1/2 pounds boneless chuck, trimmed
- 2 teaspoons finely chopped fresh thyme or 1 teaspoon dried
- 2 teaspoons finely chopped fresh rosemary
- 2 teaspoons Hungarian or smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons extra-virgin olive oil, divided
- 4 ounces andouille sausage (see Tip), diced
- 1 1/2 cups finely chopped onion
- 1 cup finely chopped celery
- 1/2 cup finely chopped carrot
- 1 cup finely chopped red bell pepper
- 1 tablespoon chopped garlic
- 1 cup red wine
- 1 14-ounce can diced roasted tomatoes
- 2 cups low-sodium beef or chicken broth
- 3 bay leaves
- 1 cup thinly sliced scallions, divided
- Cut roast crosswise into four 1 1/2- to 2-inch-thick steaks. Cut each steak in half with the grain to make 8 smaller steaks (4 to 5 ounces each).
- Combine thyme, rosemary, paprika, salt and pepper in a small bowl. Rub all over the steaks.
- Heat 1 tablespoon oil in a shallow large pot or high-sided skillet over medium-high heat. Add the steaks and cook until nicely browned on the bottom, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon oil to the pan, reduce heat to medium and add sausage. Cook, stirring, until beginning to color, 2 to 5 minutes. Stir in onion, celery and carrot; cover and cook, stirring occasionally, until softened, 8 to 10 minutes. Stir in bell pepper and garlic; cover and cook until the pepper is softened, 3 to 5 minutes more. Uncover and add wine. Bring to a boil, stirring to scrape up any browned bits, and cook until the wine is reduced by half, about 3 minutes. Stir in tomatoes, broth and bay leaves.
- Return the steaks and any accumulated juices to the pan, submerging them in the sauce. Bring to a boil. Reduce heat to maintain a simmer, cover and cook, turning the steaks every 30 minutes, until the meat is fork-tender, about 1 1/2 hours.
- Transfer the meat to a plate. Stir half the scallions into the sauce and bring to a boil. Boil, uncovered, until the sauce is intensified but not too thick, 5 to 10 minutes. Discard bay leaves. Return the meat to the sauce. Sprinkle with the remaining scallions.
Tips & Notes
- Make Ahead Tip: Wrap and refrigerate rubbed steaks (Step 2) for up to 1 day. Let stand at room temperature for 40 minutes before proceeding with Step 3.
- Andouille sausage is a smoky, mildly spicy pork sausage commonly used in Cajun cooking. Look for it near other smoked sausages in large supermarkets or specialty food stores.
Per serving: 302 calories; 11 g fat (3 g sat, 5 g mono); 92 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 5 g total sugars; 32 g protein; 2 g fiber; 564 mg sodium; 494 mg potassium.
Nutrition Bonus: Vitamin C (63% daily value), Vitamin A (52% dv), Vitamin B12 (33% dv), Zinc (44% dv), Iron (18% dv)
Carbohydrate Servings: 1
Exchanges: 1 1/2 vegetable, 4 lean meat, 1 fat
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- March/April 2014