I have been planning to try this for years to see if it was what I remembered. It is and it's awesome! We all know what crawfish etouffee is, this is for those months when we are crawfish challenged. Actually, my Mom use to do this with fresh pork liver (the only way she could get me to eat it) and called it liver gravy.
This though is called 7 steak etouffee.
What is a seven steak? It is the tuffest stringiest no taste piece of beef on the steer. They look like this, and had always been inexpensive until I bought these to do this cook with.
Its a really complex recipe, made like an etouffee obviously....LOL.
Soooooo..... cut it up in portion sized chunks (these are normally cut very thin). Dust with flour, salt and pepper, and brown the pieces off and remove. Here it gets really hard so follow intently. Take one bunch of fresh green onions which can appear mysteriously on you back porch if you hint around enough.
Step back for a kitchen helpful hint. All of your fresh herbs and green onions, if simply processed just right will last for months and months in the reefer. Seriously, Rachel Raye taught me. They are simply washed and wrapped in wettened paper towels. I usually then put the wrapped onions in a newpaper baggie. Weeks! Maybe a month if you keep the paper towels wet!
The same with fresh herbs, these happen to be parsley and cilantro
Just cut off the end what you need to use. I know these keep months!
OK, you guys probably all knew this, but it all just drops down in the crisper and lasts forever. Pretty dang handy!
Ok, back to the recipe!
First melt a stick of butter, we don't eat this everyday and without the butter and fresh green onions it ain't etouffee! Melt it in the skillet you browned the steak and I use this word in its losest form of the word.
Butter melted, add a large bunch of fresh green onions chopped up. It looks a lot but don't worry about it. Then add the browned steaks back on top the onions.
Put on the lid, set it on the lowest setting and go Christmas shopping for 3 hours. No liquids needed. no stiring required, just keep the lid on and walk away.
About two hours in, add a teaspoon of Lea & Perrins, a teaspoon of your favorite Cajun spice mix, 1/2 teaspoon of California garlic salt, a pinch of ground cayenne (don't rub your eyes or scratch the nether-regions after this till ya wash those hands!) Walk away!
And in another hour, taste, adjust, and have a big pot of rice cooked. And a large bottle of Tabasco Sauce!
It has all sweated down into the most unbelieveably delicious juices. OMG! The childhood memories are just flooding in and where's that bottle of tabasco. Its like that special sauce to top the bread pudding. This etouffee cries out for tabasco!
Hey I got a money shot too!
Seven steak etouffee, like nothing you've ever had before. Delicious!
Cut up seven steak, butter, green onions,spices, and a touch of water if you can't leave the skillet lid down....LOL