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How To make Beefsteak Smothered In Onions(Filet Braise Aux Ognons)
3 pounds round steak
6 onions
sliced fine
1 tablespoon lard
1 tablespoon flour
2 tablespoons vinegar
2 sprigs bay leaf
2 sprigs thyme
3 sprigs parsley :
chopped
1 clove garlic
1 pint water
pepper and salt -- to taste
Beat the round steak well with the rolling pin or steak hammer; cut off the outer skin and press the meat back into shape. Place the lard in the deep frying pan and let it melt. Then lay in the sliced onions, and over these the beefsteak, which has been well seasoned with salt and pepper and dredged with the flour. Cover closely. Let it simmer over a hot fires for a few minutes and then turn the steak on the other side. After three minutes, add the vinegar, chopped parsley, thyme and bay leaf and a clove of garlic. Turn the steak, letting the flour brown well, and keep the pot closely covered. When brown pour over one cup of water, or a pint, which will be sufficient to cover the meat. Bring this to a brisk boil and set the pot back where it can simmer gently for about two hours.
This introduction precedes the recipe:
Smothered Steak (Filet Braise)
Braising or smothering meat is a mode of cooking little understood by the Americans, but which has been brought by the Creoles to a high state of perfection. By this process the meat is just covered, and no more, with a little water, or with a strong broth made form animal stock or the juices of vegetables. The pot is covered with a closely-fitting lid and is put on a slow fire and allowed to simmer slowly for two or three hours, just short of the boiling point. By this slow process of cooking, tough meats are rendered juicy, tender and very agreeable to the palate, while the covered pot enables the meat to retain all its flavor.
The great secret in smothering meat is to let it cook very slowly, simmering, however, all the time , so that the heat may thoroughly penetrate and render tender and juicy the coarse fiber of the meat. When tender, put the beefsteak into a platter, cover with the onions and gravy, and you will have a delicious and delicately flavored dish.
This is a Dover reprint, 1971, p. 81
How To make Beefsteak Smothered In Onions(Filet Braise Aux Ognons)'s Videos
How To Make Caramelized Onions Senegalese Style
Simple recipe for caramelized onions prepared Senegalese style. Onions are marinated in citrus with ginger and garlic and then caramelized. These are great for Yassa Chicken (chicken smothered with onions) recipes or can be used in place of traditional caramelized onion recipes.
OLD SCHOOL SMOTHERED PORK STEAKS/SUNDAY DINNER RECIPE IDEAS SEGMENT
OLD SCHOOL SMOTHERED PORK STEAKS
This is a nice easy recipe for the most tender,juicy and delicious pork steaks u ever eaten
OLD SCHOOL SMOTHERED PORK STEAKS
8 pieces pork steaks
1 whole onions SLICED
4 cup chicken or beef stock
Season pork steaks with salt and pepper
Gentle flour chops and brown in in dutch oven
Remove browned chops and place on a pan
In the pot Saute onions until brown and tender
Add 4-6 tablespoons flour onions in pot and cook until medium brown color
Add 4 cups chicken stock or beef stock
Cook an additional 5 minutes until flour taste is gone
Season to taste with salt and pepper
Add pork chops back in pot and cook in oven until tender on 350 degrees for 2 hours
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Marinated Oven Baked Steak & Potatoes Recipe: How To Make Steak In The Oven
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Ingredients
2 Lbs Boneless Chuck Steak
2 Small Red Potatoes, Chopped
1 Large Onion, Chopped
1/4 Cup Water
1/4 Cup A1 Steak Sauce (Optional)
1/4 Cup Worcestershire Sauce
1 Tbs Minced Garlic
1 Tbs Seasoning Salt
1 Tbs Onion Powder
1 Tbs Parsley Flakes
1 Tsp Garlic Powder
1 Tsp Black Pepper
1/2 Tsp Thyme
Instructions
1. Rinse steak well with 1 tbs of salt and water.
2. Poke several holes in steak and cut steak into pieces of 4.
3. Season with Worcestershire sauce, minced garlic, seasoning salt, onion powder, garlic powder, thyme, pepper, and parsley.
4. Chop 1 large onion into small pieces, add to steak, and massage in well.
5. Cover and store in refrigerator to marinate for 1 to 2 days.
6. Chop 2 small red potatoes into pieces of 4.
7. Place steak, onions and chopped potatoes into a baking pan.
8. Add water.
9. Cover with aluminum foil and bake at 350 degrees for 1 hour and 15 minutes. Check for doneness after 1 hour..... (Steak may take longer or not as long to cook depending on stove)
Optional: Stir in steak sauce during last 15 minutes of cooking.
Baked Round Steak With Peppers & Onions
Mmmm....good!! :)
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How To Make Salisbury Steak | Quick, Easy, and Cheap Dinner Recipe #MrMakeItHappen #CheapEats
Salisbury Steak's reputation was tarnished the moment all of the Frozen TV Dinner companies decided to make this classic a staple in their product line, lol. Today, we seek get redemption! This Southern Classic needs to be added to your weeknight dinner rotation! Let's #MakeItHappen
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Salisbury Steaks:
1 lb Ground Beef
2 tbsp ketchup
1 pinch beef bouillon powder
1 tsp worcestershire sauce
salt, pepper, garlic, onion powder, cayenne
1 egg
1/2 cup parmesan bread crumbs
1 tbsp avocado oil and butter
Gravy:
2 chopped onions
8 oz chopped mushrooms
3 tbsps butter
3 tbsps all purpose flour
1 tsp worcestershire sauce
2 cups beef stock
1 tsp better than bouillon beef base
2-3 tbsps heavy cream
1/4 tsp browning
2 tbsps tomato paste
chopped parsley
Directions:
In a mixing bowl, add ground beef and begin to break up with your hands. Add Worcestershire sauce, ketchup, beef bouillon powder, salt, pepper, garlic, onion powder, cayenne, 1 egg, and bread crumbs. Work mixture together with your hands until it forms the consistency of a meatball or meatloaf. Place In the fridge for 30 minutes.
After the mixture has chilled, form into 5-6 oz oval shaped patties and season the exterior with your favorite all purpose or steak seasoning (shouldn’t need much since you seasoned it already)
Heat a skillet over medium high heat and add 1 tbsp oil and 1 tbsp butter. Once the butter melts and skillet is warm, add your hamburger steaks. Cook for about 90 seconds per side or until a nice crust and color forms on each side. Remove the hamburger steaks from the skillet and set aside.
Next, start your gravy but adding butter and onions/mushrooms. Cook the onions and mushrooms down until they are caramelized and tender (about 5-7 minutes). Next, add the beef base, tomato paste, Worcestershire sauce, remaining butter and mix to combine.
Next, add 3 tbsps all purpose flour and mix to combine. Cook for 1-2 minutes to get rid of the raw flour taste. Next, add beef stock. Bring this mixture to a boil and then reduce to a simmer. (Should begin to form your gravy consistency)
Add heavy cream and browning if needed to darken the color of the gravy. Season to taste and add your hamburger steaks back into the gravy.
Simmer until the hamburger is cooked through or reaches 165 degrees internal temp. Serve over rice or potatoes with the veggie of your choice.
Delicious Classic Steak Diane Recipe + Creamy Cognac Sauce
Impress your family and guests with this delicious classic steak Diane recipe with a tasty mushroom sauce that comes together in under 30 minutes.
Steak Diane is a delicious dish consisting of pan-seared steak that is served with a tasty cream sauce. The history of this classic recipe is a little murky, but what we do know is that it became popularized in New York City in the mid-1900s.
It was a dish that was most often made tableside by the waiters but over the years as rent increased and more tables were put into restaurants, it became unfeasible to continue to do so. Steak Diane does have some variations to it and in the past 3-4 decades you’ll notice the addition of mushrooms. I believe it’s a great addition and adds some more girth to the recipe.
ingredients for this recipe:
• 2 pounds of beef tenderloin sliced into 4-ounce portions
• 3 tablespoon oil
• 10 medium-sized sliced cremini or button mushrooms or both
• 2 tablespoons unsalted butter
• ½ peeled and small diced shallot
• 3 finely minced cloves of garlic
• ¼ cup cognac
• 1 ½ cups beef stock
• 1/3 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Dijon sauce
• 2 tablespoons finely minced fresh parsley
• 1 ½ teaspoons lemon juice
• sea salt and pepper to taste
• sliced green onions for garnish
Serves 4
Prep time: 10 minutes
Cook time: 25 minutes
Procedures:
1. Season the beef on both sides with salt and pepper. Set aside.
2. Next, add the oil to a large sauté pan over high heat and heat until it is smoking.
3. Add in the beef and sear for 2 minutes on 1 side and then flip over and sear for 1 more minute to achieve a rare to medium-rare internal temperature.
4. Remove the steaks and set them aside.
5. In the same hot pan add in the mushrooms and sauté for 6-8 minutes over high heat until well browned.
6. Push the mushrooms to one side of the pan and on the other side of the pan sauté the shallots and garlic in the butter for 1 to 2 minutes or until lightly browned.
7. Mix everything together and then remove the pan from the cooktop and add in the cognac.
8. Return the pan to the burner over high heat and flambe until all of the alcohol is cooked off.
9. Pour in the beef stock and cook over medium heat until the amount of liquid is reduced by one-half.
10. Finish by pouring in the cream, Worcestershire sauce, Dijon mustard, parsley, and lemon juice and stir until combined.
11. Place the beef back in the pan and cook over low to medium heat for 1 to 2 minutes until the beef is warmed.
12. Serve the sauce with the steak and garnish with sliced fresh chives.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is finished cooking. If you have to keep it warm over very low heat for 15-20 minutes before serving.
How to Reheat: Place the steak and sauce in a medium-size pan and cook over low to medium heat until warmed. You can also heat in the microwave until hot.
How to Store: Cover and store in the refrigerator for up to 5 days. It will freeze covered for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
There really is no substitute for the cognac other than brandy. The only thing you could use is white wine instead, which will not flambe. If you cannot have alcohol at all, simply skip this procedure.
You can use wild mushrooms such as maitake, shiitake, or even oyster mushrooms in this recipe if you’d like.
It is ok to sub out the beef stock with chicken stock. If you do not have access to either then double to heavy cream amount and cook it until thickened before adding in the Worcestershire, Dijon, and lemon juice.
You may need to sear the beef in batches if your pan is not big enough.
If you like steak that is more well done, please sear longer or cook longer when reheating in the sauce.