Cajun Style Smothered Steak

2 pounds of tenderized cube steak (about 6 large pieces)
2 packages of Zataran’s Cajun Brown Gravy Mix
3/4 cup flour
salt and pepper to taste
2/3 cups vegetable oil
1 medium size onion, sliced
Heat a large, deep skillet and add vegetable oil.  Salt and pepper steak pieces then coat with a thin layer of flour.  Brown meat in oil on medium-high heat until most of the juices run clear but do not cook completely.  Transfer meat to a preheated crock pot set on high.  Sprinkle meat with the two packages of brown gravy mix making sure all pieces have some of the gravy mix on them.  Measure 4 cups of water but only add enough to come to the top of the meat.  Saute onion in remaining hot oil until they start to turn brown.  Drain onions from the oil and layer over the top of the meat mixture.  Place lid on crock pot and cook on high for 3-4 hours.  Meat should be fork tender when done.  Serve with mashed potatoes or noodles. 


This dish is so easy to make and oh so good.  I learn to make smothered steak from my mom and being able to add it to a crockpot and let it cook while you do something else makes this dish a hit at my house.  The meat is so tender and the flavor is amazing.  I normally make it with regular brown gravy mix but I happen to have this cajun flavored mix so I figured why not.  Really tasty either way.  This is a quick, stick to your ribs meal that you can prepare in the afternoon, rush off to take the kids to soccer practice, boy scouts, cheerleading, chess club, whatever, and by the time you get home your main course is ready to go! (No, my boys were not in the chess club) (NO, they weren't cheerleaders either) LOL

Homemade Meat Sauce for Spaghetti

one pound of ground beef, Italian sausage or half of each

medium onion, diced

3-4 cloves of garlic, diced

two 28-ounce cans whole peeled tomatoes

1/2 cup to 3/4 cup red wine

1 can tomato paste

salt and pepper to taste

1 tsp oregano

1 tsp basil

1 tsp red pepper flakes

3-4 tbsp sugar

Heat a large, deep skillet and add about 2 tbsp of olive oil.  Crumble meat in skillet and brown, dice onions and garlic and add to browned meat stirring occasionally until onions and garlic are tender.  Deglaze pan with the red wine.  Add the two cans of whole tomatoes and let simmer for about 10 minutes.  Break tomatoes up with a large wooden spoon, add tomato paste and seasonings.  Add the sugar a small amount at a time until you get the desired taste.  I like mine sauce to be tangy, sweet and with a small amount of heat.  Simmer on low for about 30 minutes.  Serve over fresh cooked pasta.