2 tb Butter
2 tb A-P Flour
1 1/2 c Rich beef broth
1 pn Sage leaves; crumbled
6 Thick pieces round steak
- (6+ oz ea); cubed
1 c Flour for dredging
Salt & pepper
1/2 c Lard
3 lg Onions; peeled, sliced
3 cl Garlic; minced
1/4 c Celery; minced
No matter where they're served, smothered meat dishes are
extremely popular (and remarkably similar) throughout the
South: meat heaped high with sauteed onions and a spicy
brown gravy. This Mississippi/Louisiana recipe borrows
several New Orleans Creole techniques.
In a small saucepan melt butter over medium-high heat,
stir in the 2 tb flour, and cook, stirring constantly
with a wire whisk, until lightly browned. Stir in
broth and sage, mix well, remove from heat, and set
aside. This mixture will be the sauce.
Add salt and pepper to the 1 cup flour; dredge chops in
the mixture. In a large, heavy skillet heat 1/4 cup of the
lard over medium-high heat. Add steaks and cook until they
are browned. Move browned chops to a large, oven-proof
casserole with a cover.
Set oven @ 350°F/175°C.
Melt the remaining lard in skillet over high heat. Add
onions, garlic, and celery; lower heat to medium, and
cook, stirring frequently to avoid burning, until onions
are golden (about 8 to 10 minutes). Remove vegetables with
a slotted spoon and place over steaks in the casserole.
Pour off all lard from the skillet. Add reserved sauce,
raise heat to high, bring to a boil, and cook for 1 minute,
stirring vigorously and scraping the bottom of the skillet.
Pour sauce over chops in casserole, cover, and bake for 30
minutes. Serve with mashed potatoes.
From "Regional American Classics", California Culinary
Academy, Chevron Chemical Company, 1987.
