Smothered Steak

What is on sale this week at the grocery? There is always some type of steak, rump, round or chuck steak. I have used them all. Allow about 1/2 to 3/4 pound per person, this does shrink.

I'm giving stove top instructions but have also cooked in the oven and in the slow cooker. If using the slow cooker don't forget your slow cooker liner. Clean up will be a breeze.

I'm linking this to Miz Helen's Country Cottage - Full Plate Thursdays. Come join us.

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 1 can red wine). Cover the pot and cook 3 to 4 hours, longer if necessary, stirring periodically. Add more water and wine if needed. Serve with long-grain rice and lots of French Bread.