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Chuck Steak with VegetablesMain Dishes & Casseroles
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Submitted by Linda Thibodeaux
Lafayette, LA
on Sunday, May 30, 2004
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| Makes: | 8 servings |
| Prep Time: | 25 minutes |
| Cook Time: | 35 minutes |
| Ready In: | 1 hour, 0 minutes |
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Steaks are among the most popular fresh beef cuts. The best steaks, in terms of tenderness, are from the loin and include the Filet mignon, Porterhouse, T-bone, and top loin strip. Steaks cut from the chuck, round, and flank are much less expensive and less tender, but they are very flavorful. |
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| Ingredients |
| 2 tbsp salad oil |
3 - 31/2 pound chuck steak 11/2 to 2 inches thick |
| 2 onions thinly sliced |
1 green apple, pared, cored and thinly sliced |
| 2 cans one pound size tomatoes undrained |
2 tsp sugar |
| 2 tsp salt |
1/2 tsp pepper |
| 4 medium potatoes, pared & halved lengthwise (2 lbs) |
1 head green cabbage (2 1/2 lbs) washed and cut into 8 wedges |
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| | | Directions | Heat oil in large 8 quart dutch oven. Add beef and brown on all sides - about 30 minutes; remove from dutch oven.
Add onion to dutch oven and cook slowly until golden brown. Add browned steak. Stir in 1 cup water. Add apples and tomatoes; then sprinkle with sugar, salt and pepper.
Bring to boiling; reduce heat and simmer, covered, 1 1/2 hours.
Add potatoes; cook 15 minutes; add cabbage; simmer 20 minutes longer or until meat and vegetables are tender. Serve with pan juices spooned over top.
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