Sharing with Sherry: Time for comfort foods - PineCreek Journal

Sharing with Sherry: Time for comfort foods

Saturday, September 21, 2019 | 10:38 PM

Fall will arrive next week and now we are thinking comfort foods.  A standard smothered country steak replaces  the grilled steak,  filling the kitchen with an aroma that only a beef round steak can produce.  This steak  combines with basic staples becoming  a weekly request.

Smothered Country Steak

3 pounds beef round steak

black pepper (optional)

1/2 cup flour, divided

3 tbsp. Crisco oil

2 cups chopped onions

1 cup chopped green bell pepper

2 cloves garlic, minced

2 cups beef broth, divided

1 cup ketchup

1/2 tsp dried thyme leaves

Hot pepper sauce

14 oz yolk noodles or pasta cooked and well drained

Cut meat into 8 serving size pieces.  Season with black pepper if desired.  Coat on both sides with 2 tbsp. flour.  Heat oil in large skillet on med heat.  Add meat. Brown well on both sides.  Remove meat from skillet.  Set aside.  Add onions gr pepper and garlic to skillet.  Cook and stir until tender.  Add 1 1/2 cups beef broth, ketchup and thyme.  Season with hot pepper sauce.  Stir well.  Return meat to skillet.  Cover.  Simmer until meat is tender.  Combine remaining 1/2 cup broth and remaining 6 tbsp flour in small bowl.  Stir well.  Stir into skillet.  Simmer until thickened, stirring occasionally.  Serve over hot pasta or noodles.  Makes 8 servings