- 4 pounds seven steaks
- 4 tbsps cooking oil
- 1 cup onions, chopped
- 1/2 cup celery, chopped
- 1/4 cup red bell peppers, chopped
- 1/4 cup garlic, diced
- 1 quart beef stock
- 2 tbsps Worcestershire sauce
- 1/2 cup green onions, sliced
- 1/4 cup parsley, chopped
- salt and black pepper to taste
- Louisiana Gold Pepper Sauce to taste
In a 12-inch cast iron skillet, heat oil over medium-high heat.
Add seven steaks and sear until golden brown. Remove and keep warm.
Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes
or until vegetables are wilted. Return steaks to skillet and add
stock and Worcestershire. Bring mixture to a rolling boil, reduce
to simmer, cover and cook for approximately 2 1/2 hours. Add green
onions and parsley and season to taste using salt, pepper and Louisiana
Gold. This dish is also excellent baked. Bake for 2-2 1/2 hours
at 375 degrees F. Serve over rice or mashed potatoes.