How to Turn an Entire Steak Dinner Into a Casserole
Hello and welcome to Will It Casserole? Retro Week’s answer to Will It Sous Vide? Basically, instead of doing whatever you wanted with my submersible circulation pump, I ate food and made a casserole out of it.
Welcome to Retro Week , where we light up the flux condenser and introduce you to the 1950s know-how of everything from making casseroles to building fallout shelters to joys for kids to relax and play with trash.
And what kind of casserole is this, my friends. I have to say, however, that it was quite difficult to choose one to bake as there were many great suggestions during our theme session . In the end, “steak casserole for lunch” seemed to me the most popular idea, so I went along with it (and was very happy about it).
In my opinion, a good steak dinner consists of several ingredients:
- Rib eye steak, medium rare
- Baked potatoes with all the spices
- Wedge salad with blue cheese and bacon
- Some kind of vegetable that has been whipped, ideally spinach.
- Crispy onion strings or rings
- A lot of shit
- Big, bold red wine
- Martini or three
The goal here was to put it all together into one whole dish, or better yet, one bite, so I sketched out a casserole with four layers:
- Layer 1: Medium rib eye steak with red wine, horseradish and onion sauce.
- Layer 2: spinach
- Layer 3: diced baked potatoes with sour cream, cheddar and blue cheese.
- Layer 4: bacon and crispy onions.
If this second layer looks a little thin, don’t worry: the creamy ingredients in the first and third layers have provided enough saturation to give the spinach a whipped cream quality.
To make this gorgeous pile of wonderful steakhouse you will need:
- 1 pound steak or more
- 2 reddish brown potatoes
- 1 tablespoon + 1 teaspoon duck fat (or other vegetable oil for sautéing steaks and baking potatoes)
- 2 ounces of red wine
- 6 strips of bacon
- 1 tablespoon unsalted butter
- 1 sweet onion, diced
- 3 cloves of garlic, minced
- 2 tablespoons flour
- 2 cups beef broth
- 3 tablespoons of cooked horseradish
- 1 package frozen spinach, thawed and dried
- 1 glass of sour cream
- 5 ounces shredded blue cheese
- 5 ounces grated cheddar cheese
- French crispy fried onions (you can fry your own, but the casserole needs iconic French in my opinion).
First of all, you need the mood for the casserole. I suggest putting on “Mother’s Little Helper” and “giving a bored housewife a little drink” with a few martinis. Once you’re in the mood, take this steak and deep-fry it in duck fat for a few minutes on each side. While the meat is sizzling, prick the potatoes with a fork, grate them with a little duck and place them in the oven at 400 degrees for about an hour.
Once the steak has a good crust, set it aside and remove the glaze and wine. Collect all of these tasty morsels and place them in a small bowl. Set this bowl aside.
Dry the skillet with a paper towel and brown the bacon until crisp. Set the pork strips aside on a paper towel to dry, add a tablespoon of butter to the fat, and cook sweet, sweet onions in this hedonic mixture of butter and fat. Once they have slightly caramelized, add the minced garlic and let cook for a couple more minutes.
Flour the onions, stir well and cook the floured onions for another minute. Pour the beef stock into a skillet and cook, stirring constantly, until it thickens. Add the remaining steak skillet with drips and wine and continue cooking and stirring until you have a nice thick sauce. Remove from heat and add cooked horseradish. Cut the steak into cubes, add it to a baking dish and top with a delicious meat sauce. You now have your first layer.
If the potatoes aren’t baked yet, make yourself another martini, drink it, and sprinkle spinach over the first layer for a vibrant color and some fiber.
When the potatoes are done, cut them in half and let them steam off a little, and when they are cold enough to process, cut them into 1-inch pieces and stir in the sour cream and both cheeses. Season with salt and pepper to taste and spread over what would have been a nice potato salad over the spinach.
Finish off with crumbled bacon and crispy onions and place this child in a 400-degree oven for about 15 minutes, or as long as necessary, to smooth and bubble. (You can wait five minutes or so before adding the onions, as mine is only slightly burnt.)
So now we have to ask: Will there be a whole steak casserole for dinner?
Answer: you bet it will. It was one of the tastiest piles of food I shoveled into my face — and shovel is the right word here — and two of the two men I fed washed their dishes.
It was meaty, cheesy, salty and creamy – and yes, heavy, with very sharp ribs – but the wine added depth, horseradish helped soften the juiciness a bit, and spinach made me feel a little better. choice. I loved this casserole, that’s what I say, which is great news considering I’m going to be eating the casserole for at least a week.