Seven Steaks in Brown Gravy
Ingredients
- 4 seven steaks (about 2 pounds)
- 2 tablespoons canola oil
- 2 tablespoons Creole seasoning, divided
- 1 large onion, halved and sliced
- 1 large green bell pepper, seeded and sliced
- 2 garlic cloves, minced
- 2 cups warm water, divided
- 1 tablespoon beef base
- 3 tablespoons Wondra Gravy Flour
- 1 tablespoon Lea & Perrins (Worcestershire sauce)
- 1 tablespoon parsley flakes
- Salt and black pepper to taste
Instructions
In a large saucepan, heat oil over medium-high heat. Season steaks with 1 tablespoon Creole seasoning. Add steaks to hot oil; cook until browned on both sides. Transfer steaks to a plate and tent with foil to keep warm. Add onions, bell peppers and garlic to pan; sauté until tender, about 5 minutes. While vegetables are cooking, fill a glass measuring cup with 1 1/2 cups warm water; whisk beef base into water. Add beef base mixture to vegetables; stir to combine. Cook for 3 minutes. Fill same glass measuring cup with 1/2 cup warm water; whisk gravy flour into water. Add flour mixture, Lea & Perrins, parsley flakes and reserved 1 tablespoon Creole seasoning to saucepan. Season to taste with salt and black pepper. Bring gravy to a boil, stirring often and scraping the bottom of the pan to loosen any brown bits left behind from browning the steaks. Lower heat to simmer and return steaks to pan. Cover and continue cooking until steaks are tender, about 2 to 2 1/2 hours, stirring occasionally. Makes 4 servings.