Smothered Seven Steak in Onion Gravy
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4
Ingredients
  • 2 tablespoons vegetable oil
  • 2½ pounds seven steaks, bone-in
  • 1 tablespoon Acadiana Table Cajun Seasoning Blend, see recipe here
  • 3 large yellow onions
  • 6 cups beef stock or water
  • 3 tablespoons dark roux, see recipe here
  • Kosher salt, to taste
  • 6 cups cooked long-grain white rice, such as Supreme, for serving
Instructions
  1. In a large cast-iron skillet (or pot) with a heavy lid over medium-high heat, add the oil. Sprinkle the seven steaks with Cajun seasoning and place in the hot grease, searing both sides until browned. Cook in batches until all are browned and remove to a platter.
  2. Peel and rough chop one onion and slice the other two into rings. Add the onions and sauté until browned, and add the stock along with the roux, stirring to combine.
  3. Add the seven steaks back to the skillet and cover. Lower the heat to simmer and cook on the stovetop for approximately 2 hours or until the meat is fork tender and the gravy thickens.
  4. Taste the gravy and add salt to taste. Serve over a mound of white rice (or mashed potatoes).
Notes
You might want to slice your steaks into more manageable chunks of meat to fit into the pot. The beef stock contains sodium, so at the end, taste your gravy and see if you need to add salt. I kept it simple with lots of onions only; feel free to add bell pepper and celery like some Cajun cooks do. Some cooks like this dish with a thinner (no roux) gravy, but I prefer the richness, thickness, and color that the dark roux brings to this Cajun recipe. You can buy Rox's Roux online in our Shop site. In Cajun cooking, this dish is always served over rice, but it would be tasty over mashed potatoes, too.
Recipe by Acadiana Table at https://acadianatable.com/?p=25977