Big buck steak ii
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Round steak, 1-1/2 to 2 in. | |
| Marinade, selected | ||
| 1 | tablespoon | Garlic butter |
| 1 | Onion, finely chopped | |
| ½ | teaspoon | Flour |
| 2 | tablespoons | Catsup |
| 2 | tablespoons | Olive oil |
| 4 | tablespoons | Water |
| Salt & pepper to taste | ||
| Paprika to taste | ||
Directions
Dry the marinaded steak and brush with melted garlic butter. Add salt and pepper. Sear on both sides in a little bacon fat, in a black iron pot. Add remaining ingredients and cover, cooking over moderate heat for an hour and a half or until tender. If water cooks down, add wine to replace. Full range of modification to this recipe include tomato sauce instead of catsup, more or different seasonings, added vegetables to cook. Spicier includes bay leaf, clove of garlic, dash of rosemary, thyme, basil or sage. Hugg's Note: Use hickory smoked salt instead of regular. Recipe date: 01/15/63