Simple Sunday Supper – Baked Steak

Today, while my husband napped, I took advantage of him being safely out of the way to do some baking and preparing for a simple Sunday supper.

While I took a walk in the gorgeous woods, my supper baked in the oven.  No way was supper going to keep me from enjoying this crisp, sunny day.  Spicy smell of leaves and loam under my feet, fresh air, leaves starting to turn to the colors of flames….and down at the creek, clear water running over rocks and fallen leaves – aki no mizu – the crystal clear water of autumn, unmuddied by summer storms.

In my oven earlier, I fixed pumpkin bread.  when I left for my walk, there was a pan of the oven roasted veggies I recently posted and a foil covered pan of Baked Steak.  Childishly simple but so savory and making the house smell wonderful.  In a few moments, I’ll put in a pan of home made biscuits while the veggies and steak take a “rest”.

I hope you all enjoy.  This is home cooking at its best – simple, filling, and just plain good.  Thanks to my Aunt Gay for this recipe.

Baked Steak
1 pkg of cubed steak, about six pieces or,
1 nice piece of round steak cut into six pieces and tenderized with a mallet.
1 can cream of mushroom soup
1 soup can water (plus 1/2 can more)
1 onion chopped
1 tbs. kitchen bouquet
flour, salt, pepper, oil

Preheat oven to 375. Rinse off meat, salt and pepper and then dredge in the flour. Into a large skillet, let oil heat. Add meat and brown both sides.

Place into 9×13 baking dish and top with onions. Mix soup, water, kitchen bouquet and pour over meat. Cover with foil. Bake for 1 1/2 hour – 2 hours, until meat is tender and gravy is thickened

Oven Roasted Autumn Vegetables

I like oven roasted veggies!  The roasting sweetens them and gives them depth of flavor steaming or boiling cannot.  I grew up with roasted vegetables, before they became stylish. Whether savory or sweet (sweet potatoes, apples, acorn squash, honey, spices…oh my!) we ate them on a regular basis.  Hot out of the oven, room temperature, or even cold, roasted veggies are a delicious and easy way to get your veggies.

The recipe is forgiving and you can use whatever you have on hand.  Just keep in mind some veggies, such as onions, peppers asparagus – are more delicate and break down quicker.  Add them the last 20 minutes of cooking.  If you find the temperature is too high, then lower.  I often loosely cover them with foil for about 20 minutes, remove the foil, and add in the delicate veggies.  You can add a good sprinkle of freshly grated parmesan cheese at the end and use whatever herbal flavorings you prefer.  I also like to line my pan with parchment paper to help with clean up.

I do not use olive oil as do some people.  Olive oil has a lower smoking point and when oil smokes, carcinogens and toxins are released.  I use a good neutral vegetable oil instead.

どうぞめしあがれ  Douzo meshiagare y’all!

INGREDIENTS 1 small butternut squash, peeled, seeded, and cubed 2 red bell peppers seeded and diced 1 sweet potato, peeled and cubed 3 Yukon gold potatoes, cubed (or other potato) 1 large red onion, quartered 2 parsnips, cut into 1 inch slices 1/2 lb. Brussels sprouts, cut in half 3 tbs. balsamic vinegar 1/4 cup. vegetable oil 2 cloves garlic, minced 3 tbs. minced fresh herbs: parsey, thyme, rosemary, basil, whatever

DIRECTIONS Preheat oven to 450 degrees F. In a large bowl, combine the (heavier” veggies. Put delicate veggies in a separate bowl. In a small bowl, stir together seasonings, vinegar, salt, and pepper. Divide between the two bowls and toss until well coated. Spread heavier veggies evenly on a large roasting pan. Loosely cover with foil and cook for 30 – 40 minutes. Add delicate veggies and stir in well. Do not replace foil and continue to cook for about 15 minutes more, or until cooked through and browned. If you do not like your veggies as soft, then of course, don’t cook as long.