Recipe: Deviled Round Steak and Variation

Mr. Big Food made the variation for me. I do not care for peas all that much.

This was last night's supper. After the steak is browned in the iron skillet, and the remaining ingredients added, it bakes for two hours, affording Mr. Big Food and I the opportunity to fix ourselves an adult beverage, move the little speakers to the patio, plug in the mp3 player, listen to some of The Redneck Collection, and chat about America & how glad we are we made the move to rural Mississippi & how funny the dogs are & this week's menu which begins tonight with an assortment of appetizers for supper.

BIG LIFE!

Recipe below.

DEVILED ROUND STEAK AND VARIATION

1 ½-2 lbs round steak, 1 inch thick

3 Tbsp prepared mustard (preferably spicy, and preferably homemade—see recipes in Basics section)

¼ tsp pepper

1 tsp salt

Flour

3 Tbsp butter

4 Tbsp chili sauce (preferably homemade—see recipes in Basics section)

1 C celery, chopped fine

1 tsp Worchestershire sauce

1 Tbsp onion, chopped fine

1 C water

1 C frozen peas

Score the steak deeply on both sides and brush with mustard. Salt and pepper both sides. Sprinkle both sides with flour and brown both sides in butter melted in a large frying pan. Combine remaining ingredients and pour sauce over steak. Cover and cook over medium-low heat for 1-2 hours or until steak is tender. (Can also be cooked covered in a slow (300^o) oven in oven-proof frying pan for the same amount of time.)

VARIATION

Omit peas from sauce. Scatter 2 C green beans around steak in skillet, cover with sauce, and cook or bake as directed above.