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This is a Ducth oven cook I
really enjoyed. Not only was it
just plain fun to cook,
the textures and flavors were
simply outstanding.
We are going to start by
trimming the fat off of 3 lbs.
of Top Round Steak. Since Top
Round is a lean and tougher cut
of meat you will need to
tenderize it using a tenderizing
mallet or a product like the
Jaccard Supertendermatic
48-Blade Tenderizer which I
prefer and used in this video. I
found this handy tool on
Amazon.com.
I like to pepper my steaks prior
to tenderizing them. Just
lightly shake on some pepper.
Once the meat has been
tenderized cut it into serving
size pieces.
Put the meat into the fridge
while we work on the vegetables.
Slice up one medium sweet onion
and one green bell pepper.
Coarsely chop 4 cloves of fresh
garlic. IF your Mushrooms are
not sliced then slice up 8 oz.
of Baby Bella Crimini mushroos.
Using the list of ingredients
above place all the canned
tomato products into a large
bowl. Add in the following:
1 Tsp Oregano
1/2 Tsp
Thyme
1/2 Tsp Coarse Ground
Pepper
Mix thoroughly and
set aside.
Get your
cooker pre-heated or your camp
fire hot and burned down to
coals. Heat your Dutch oven to
350 degrees. Pour in 3 - 4 tbsp
extra virgin olive oil.
Once the oil is heated
dip each piece of steak into the
four liberally coating both
sides. Place flour coated
steak into the Dutch oven, Sear
both sides until
browned.
Remove the steak. Reduce the
heat. by elevating your Dutch
oven higher above the fire.
Pour in 1/2 cup red wine.
Work anything stuck to the
bottom lose. This is called
de-glazing the pan.
Add the following to the Dutch
oven.
1 Medium Sweet
Onion (sliced)
8 oz. Baby
Bella Crimini Mushrooms (sliced)
1 Green Bell Pepper (sliced)
4 Cloves Chopped Garlic
Cook until the onions start to
become translucent. Next add 6
Red Potatoes (cut into large
chunks). Add
the steak and
lay it on top of the veggies.
Stir it all together.
Next add the tomatoes.
Thoroughly stir the contents of
te Dutch oven. Place the lid on.
Place about 8 chunks of hot wood
coals or 10 briquettes on the
lid. Cook at a low simmer for 1
1/2 hours. Make sure to stir the
contents after about 40 minutes.
At this point it ought to be
smelling pretty darn good.
Once the steak has been
simmering for 1.5 hours it's
time to remove the lid and give
it one more stir.
Serve it up next to the camp
fire or in your kitchen. Garnish
the meal with chives. The steak
should be fork tender and no
knife required.
I hope you enjoy this!
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