1 ½ lbs. lean beef steak, such as round steak, top round, etc., cut into serving size pieces (approx. 6)
3-4 cups beef broth
1 medium onion, chopped
4 stalks celery, split and chopped
3 cloves garlic or 1 Tbs. garlic powder
1 Tbs. ground ginger
½ cup sweet pickle juice
¼ cup Worcestershire sauce
¼ cup all-purpose flour
½ cup water
½ cup sliced water chestnuts, drained
Salt and pepper, to taste
Cover bottom of Dutch oven or large skillet with a thin layer of olive oil. Over medium high heat, brown meat in hot oil on both sides. Remove meat from pan and add just enough beef broth to deglaze pan, bringing up all the browned particles from bottom of pan, whisking swiftly.
Return meat to pan and add more broth, if needed, to cover meat; bring to a simmer and set aside, watching carefully. Meanwhile, in another skillet, heat a small amount of olive oil over medium heat and add onions and celery; saute until onions are clear and sweet, then add this mixture to meat simmering in first pan. In a small bowl, combine garlic, ginger, sweet pickle juice and Worcestershire sauce; add to meat pan.
Continue to simmer meat for 1 – 1 ½ hours, checking meat often to make sure it’s covered in enough liquid, adding broth as needed.
When the meat is very fork-tender, remove to a plate and keep warm. Mix flour with water to make a “white wash” (thickener); add to pan sauces, whisking constantly until thickened and smooth. Return meat to sauce in pan, adding in water chestnuts. Simmer for another 10 minutes, then transfer to serving platter or serve directly from pan, family-style.
Pastor Haney’s recommended Side Dishes for Smothered Steak: Paprika Potatoes, Green Beans with Bacon and Pearl Onions, and Coleslaw.
(Our thanks to Pastor Gerald Haney, Mayetta Christian Church, Mayetta, KS for this recipe! Drop your favorite recipe to Chef Alli and me at the HyVee drop box in the front of Topeka's store at 29th and Wanamaker.)