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Santa Rules, and He Cooks
Written By: Jenny King | Issue: 2016/12 - December
Santa Claus cooks!
Who knew?
After the rush and scurry of Christmas, one of the ways he relaxes is by trying out new recipes. This is the time when Mrs. Claus gets a respite and enjoys yoga retreats and Crossfit, so the mister takes over the cooking duties.
You didn’t think he was just a pretty face, did you?
While he thrives on trendy items like broccoli rabe, avocado toast, and cauliflower pizza crust, sometimes he just loves a good old substantial meal of cubed steak and onions. It’s what his mom used to fix when he was a kid. She always served it with mashed potatoes and Le Sueur baby peas. He, of course, wouldn’t even think of canned peas (see broccoli rabe).
Here’s his recipe and he says, “Feel free to use lots of onions. It really makes the dish.”
Cubed Steak and Onions
1 Cubed Steak per person (let’s say 2)
One Whole Onion, sliced
2 cups Beef Broth (canned is fine)
1/4 cup Flour, plus 3 tablespoons (preferably all purpose white flour)
3 Tablespoons Oil (his mom used bacon grease)
3 Tablespoons Butter
Salt, Pepper and Garlic Powder to taste
Fill a plastic bag with the 1/4 cup flour and add spices. Add the cubed steak and coat thoroughly. At this point you need to heat the oil in a cast iron skillet and add the whole sliced onion. Sauté until translucent. Remove from pan. Add the cubed steak and brown on both sides. If you have a pressure cooker you can add the steak and onions to the pot. If not, leave it in the skillet and top with the onions. Add the beef broth and cover the skillet. Cook on low for about one hour. With a pressure cooker, cook on high for about 30 minutes.
After the meat is tender, remove from the skillet and set aside. Make a roux with flour, butter, and spices and add to the remaining broth. After it’s smooth, return steak to the pan and coat well.
Serve over the mashed potatoes and enjoy. The gravy is perfect the next day to use over biscuits (*see yoga and Crossfit above).
Ho ho ho!
