CREOLE STEAK Source:
The Pirate's House Cookbook by Sarah Gaede3 lb. boneless chuck steak
salt, pepper and garlic powder
4 ribs celery, chopped
2 large bell peppers, chopped
1 large onion, chopped
1/2 cup catsup
1/2 cup chili sauce
2 tablespoons Worcestershire sauce
4 tablespoons butter, divided
1/2 lb. fresh mushrooms, sliced
1 can (17 oz.) Leseur peas
Remove excess fat from steak. Season steak generously with salt, pepper and garlic powder on both sides. Place in baking dish.
Blend catsup, chili sauce and Worcestershire sauce and pour over steak; cover with celery, bell pepper and onion. Cover with plastic wrap and marinate in refrigerator at least 4 hours -- overnight is better.
Remove from refrigerator 1 hour before time to bake.
Preheat oven to 350 degrees.
Dot steak with 2 tablespoons butter and bake uncovered for 40 to 50 minutes. Steak should be rare, or it will be tough. Remove meat to cutting board.
Saute' mushrooms in 2 tablespoons butter. Combine meat sauce and mushrooms with peas; heat.
Carve meat, place on platter, pour sauce and vegetables over meat and serve. Good with mashed potatoes.
