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Cajun Steak Casserole
For this meal, I had removed some steaks from the freezer, but could not
bring myself to stand outside in the heat and grill, and pan fried
steaks are well, just okay, and then I remembered this steak casserole
recipe from another time I made it, sans the veggies. It's from one of
my many cookbooks called Cooking with Cajun Women, by Nicole Fontenot of
Lake Charles, Louisiana. The author did not specify the type of steak,
but you'll definitely want to use a braising steak for this recipe.
Meal-in-One Cajun Steak Casserole
1-1/2 to 2 pounds of braising steak (see below)
Generous sprinkling of seasoned salt (like Lawry's)
Fresh cracked black pepper
Light sprinkle of Cajun seasoning (like Slap Ya Mama)
Sprinkle of paprika
Couple dashes of Worcestershire sauce
Enough All Purpose Sauce (like Country Bob's) to generously coat the steaks
2 tablespoons of cold butter
2-3 potatoes, unpeeled, scrubbed and sliced
1 onion, chopped
2-3 carrots, cut into chunks
1/2 of a green bell pepper, sliced
1/2 cup of beef stock or broth
Preheat oven to 350 degrees. Season the steaks on both sides with the
seasoned salt, black pepper, Cajun seasoning, and paprika; place into a
13 x 9 inch baking dish. Sprinkle a couple of dashes of Worcestershire
sauce on top of each steak and coat each with Country Bob's sauce. Cut
the butter into very thin slices and scatter across the steaks. In
layers, add the potatoes, then onion, carrots and bell pepper. Pour
stock around steaks, cover with foil and bake for 1 to 1-1/2 hours, or
until tender. Use a wide spatula to remove veggies from the top and set
on one side of a platter. Remove steak to the other side. Serve with a
side salad, if desired.
Cook's Notes
Country Bob's All Purpose Sauce contains tomato concentrate, vinegar,
sugar, molasses, onion, garlic tamarind and other seasonings.
Braising steaks are best for this dish. Braising is not recommended for
top round (which is often just marked as "round,"), so use an eye or
bottom round steak for this dish. You can certainly tenderize any
braising steak with a meat mallet or other tenderizer first before
seasoning, and cooking time can be increased as needed. Good braising
steaks include chuck eye, chuck arm, chuck 7-bone steak, mock tender,
chuck tender steak and flat iron. The potatoes are cooked unpeeled so
that they hold together better, but feel free to peel them if you
prefer.
Variation: Omit the Country Bob's All Purpose Sauce, increase the
Worcestershire sauce to 4 tablespoons, and slice a total of 4
tablespoons of cold butter on top.
Crockpot: Place vegetables in the bottom of the slow cooker, add 1/2 cup
of beef stock, broth or water. Season the steaks, sprinkle with
Worcestershire sauce and Country Bob's sauce and place on top of the
veggies. Add slices of butter, cover and cook on low for about 8 to 10
hours
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