braised chuck steak with mixed vegetables

2016-03-26

Chuck meat is a cut that I usually reserve for stewing, but a thin-cut steak can be simmered into submission and not being too chewy within a relatively short time. Forget about cooking this rare though. Even though it looks like a steak, there is no denying this is stew meat.

This is a very simple recipe, thanks to a frozen vegetable mix. This brand isn't very cheap as frozen vegetables go, but I find it a wonderful flavor-mix in a convenient size for two.

2019 UPDATE ON THIS PAGE:
I don't know if they have better quality meat nowadays, but the chuck steak at Peppers is amazingly tender nowadays. On 2019-09-23, I grilled a 3/4" chuck steak of theirs that I had 'left to age' another week in my fridge (I forgot about it) and it came out very nicely.
See: Chuck Steak

INGREDIENTS

This is what you need for 2-4 servings:

1 lb. chuck steak
½ onion, chopped fine
S&P
1 lb. mixed vegetables Flav-R-Pac = roasted red potatoes, peppers, broccoli mix
OR roast and cut fresh vegetables

Pic1: braised chuck steak

Directions

Pic2: frozen veggies
Pic3: same veggies, not so frozen anymore

Heat some oil in a frying pan.
Glaze the onions.
Sear the steak on both sides, reduce heat and cover.
Add S&P to taste.
Cover and simmer for 10 minutes.
Turn the steak.
Add the frozen vegetables.
Bring to a boil again and simmer covered for 30 minutes.
Adjust seasoning.
Serve immediately.

Serving suggestion:

The pan drippings can be used to make a brown gravy sauce with vegetable flavor.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org