Serves 10 people
Ingredients:
- 2 tablespoons of olive oil
- About 4 pounds of seven steaks (shoulder steaks)
- Salt to taste
- 2 cups of chopped onions
- 1 cup of chopped bell peppers
- 2 cups of chopped mushrooms
- 1 cup of dry white wine
- 1/2 cup of pimiento-stuffed olives, drained
- 1 tablespoon chopped garlic
- 2 tablespoons of dried parsley
- 1/2 teaspoon celery seed
- 1 teaspoon dried mint
- 2 tablespoons of steak sauce
- 2 teaspoons of Louisiana hot sauce
Instructions:
Over a medium to high fire, heat the olive oil in a large pot, then brown the steaks on both sides.
Season with salt, then add the remaining ingredients. Stir well, then reduce the fire to low and place the lid on the pot.
Simmer for 2-3 hours. Serve over cooked rice.
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