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Steak Sauce Piquante

Servings: 6 Servings
Author: Rose Thicket Farms

Ingredients

  • 1 medium onion diced
  • 1 medium carrot peeled and finely grated
  • 1 medium stalk celery finely diced
  • 1 large clove garlic chopped
  • ~1 pound sirloin steak trimmed and thinly sliced against the grain
  • 12 oz pork sausage thinly sliced
  • 2 Tbs olive oil
  • 1 tsp Cajun seasoning
  • 1 can (14.5 oz) petite diced tomatoes
  • 1 can (10 oz) diced tomatoes with green chilis
  • 1 can (6 oz) tomato paste
  • 2 tsp beef bouillon
  • 2 cups water

Instructions

  • Preheat oven to 325 degrees Fahrenheit
  • Mix the beef bouillon into the 2 cups of water.
  • Prepare vegetables and set aside.
  • Trim sirloin and thinly slice against the grain.
  • In a 3 1/2 quart Dutch oven, heat olive oil. Add the sirloin and Cajun seasoning. Brown the meat. Using a slotted spoon remove meat.
  • Add sausage and cook for a few minutes. Using a slotted spoon, remove the sausage.
  • Cook onion over medium heat partially covered for 8 minutes, stirring occasionally.
  • Remove the lid and add garlic, celery, and carrot. Continue cooking for about 8 minutes until the vegetables are tender.
  • Push the vegetables to the edges. Add the tomato paste in the center and let it heat all the way through. Stir frequently to keep it from burning.
  • Stir in the cans of tomatoes, beef bouillon, and meat. Bring to a boil and remove from heat. Taste and add salt and pepper as needed. Cover with a lid and bake for 1 hour and 30 mins to 2 hours until the steak is tender.
  • Skim the fat off of the top.
  • Serve over rice.

Notes

Be sure to read all the labels to make sure it’s gluten-free.

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