There are a lot of recipes in my Real SAD section – all those dishes of a bygone era, at least for us.
This is one of those recipes. It personified “comfort food” when I was growing up, but when I look at the original recipe now, I just cringe. Vegetable oil? Canned cream of tomato soup? Brown sugar? No. And no. And no.
Fortunately, barbecue sauces are one of the easiest things to conform to “real food” parameters, and it was no problem at all to slightly tweak my Maple Barbecue Sauce recipe for this recipe (i.e. reduce the amount of maple syrup a little). The addition of the beef bone broth (you DO have some homemade beef bone broth in your freezer or pantry, right?) not only punches up the nutritional value, but adds a depth of flavor that was entirely missing from the dish of my childhood. And while it may not be as inexpensive or easy to make as the old recipe, it still is inexpensive and easy.
And comforting and delicious.
Note: Bottom round is preferable for this recipe; top round tends to get a little tough and chewy when braised.
- 1 tablespoon tallow or other cooking fat
- 2 pounds round steak, cut into 8 equal pieces
- salt and freshly ground black pepper
- 2 tablespoons lard or butter
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 cups tomato sauce
- 1/2 cup maple syrup
- 1/4 cup tamari or gluten-free soy sauce
- 1 teaspoon red pepper flakes, or to taste
- 2 tablespoons apple cider vinegar
- 2 cups beef stock, preferably homemade
- Melt the tallow in a large, heavy skillet over medium-high heat. Season the steak with the salt and pepper; place in the skillet and cook until brown, about 3 minutes per side. Remove to a plate and set aside.
- Melt the lard in heavy medium saucepan over medium heat. Add onion and sauté until tender, about 10 minutes.
- Add garlic and sauté 1 minute more. Stir in the tomato sauce, maple syrup, soy sauce, red pepper flakes and apple cider vinegar, then the beef stock.
- Return the steaks, along with any juices that collected on the plate, to the skillet. Bring the mixture to a boil, then reduce to a simmer. Cover and cook, stirring occasionally, for 1 to 1 1/2 hours, or until the steak is tender,uncovering for the last 20 minutes to allow the sauce to thicken.
- Serve over mashed cauliflower, mashed potatoes or steamed rice.