I hope she has other redeeming value. Did she cook

Many yes.

Thank goodness.

water? The latter can be good, if the meat is a
tender but not fatty cut, and the water is well
seasoned and at just bubbling temperature.

So she was frying it in butter, and for some reason when it was already
well done she added in a cup or more of tap water. To this day she's not
allowed to cook steak and that was when we were just dating.

Interesting. That sounds like a smothered pork
chop recipe or something.

we don't know why. My daughter says I'm a vampire.

And rare meat, and pointy teeth. Sure signs.

It's pretty much a sure thing.

Is the offspring of a vampire necessarily
a vampire, too?

I've done this and it works well enough. Also used a dash of vinegar
and again it's close ish.

Look what I found. Not high on my list, and I'm
thinking to myself, Alex Patooie, but at least
there's some precedent.

---------- Recipe via Meal-Master (tm) v8.01

Title: Smothered Round Steak
Categories: Cajun, Beef
Yield: 4 servings

2 lb Round steak 1/2 c Vegetable oil
2 ts Salt 3 ea Medium onions, chopped
1/2 ts Ground black pepper 2 ea Bell peppers, chopped
1 ts Ground red pepper 1 ea Celery rib, chopped
1 ts Ground white pepper 1 c Beef stock or water
1 x All-purpose flour (dredging)

Alex Patout says, "Smothering is a multipurpose Cajun technique
that works wonders with everything from game to snap beans. It's
similar to what the rest of the world knows as braising--the
ingredients are briefly browned or sauteed, then cooked with a
little liquid over a low heat for a long time."
Season the roast with one half of the salt and peppers. Dust with
flour on all sides. Heat the oil in a Dutch oven or other large
heavy pot over medium-high heat, add the steak, and brown well
on all sides. Remove the meat and pour off all but 1 teaspoon
of the oil. Add half the onions, bell peppers, celery, and the
other half of the seasonings, and the stock or water. Stir well
and reduce the heat to the lowest possible point. Return the
roast to the pot and cover with the remaining vegetables. Cover
and let cook until the meat is very tender, about 1 hour and 15
minutes.

Serve the meat in slices, with rice alongside and the gravy over
all.

When you try this recipe with other kinds of meat, be sure to
adjust the cooking times accordingly--let tenderness be your guide.
For extra flavorful roasts, try larding with slivers of garlic
before smothering.

Serves 4-6

From Alex Patout's "Cajun Home Cooking" Random House Inc.
ISBN 0-394-54725-X

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