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Celebrate Mardi Gras with bold, beefy recipes

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LA CROSSE, Wis. (WXOW) - Let the good times roll with Cajun cooking this February. With Mardi Gras this month, Angie Horkan from the WI Beef Council shares some tips to spice up your weeknight menu.

Courtesy WI Beef Council:

Beef Jambalaya

INGREDIENTS

1 pound beef Blade Chuck Roast, cut into 1-inch pieces
2 tablespoons vegetable oil, divided
12 ounces smoked beef sausage, cut into 1/4-inch rounds
1 tablespoon Cajun seasoning
1 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced celery
1 tablespoon minced garlic
1 can (14 ounces) diced Italian tomatoes
1 cup reduced-sodium beef broth
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon gumbo file powder
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper
1 bay leaf
1/2 teaspoon hot pepper sauce
3 cups cooked white rice
Garnish:
Chopped green onions, chopped parsley leaves

COOKING

Heat 1 tablespoon oil in large stock pot or Dutch oven over medium high heat. Season beef Blade Chuck Roast pieces and beef sausage with Cajun seasoning. Brown beef pieces; set aside. Brown beef sausage; set aside.

Add remaining 1 tablespoon oil to same stock pot or Dutch oven. Add onion, bell pepper, celery and garlic; cook 7 to 10 minutes until vegetables are tender, stirring occasionally. Stir in tomatoes, broth, Worcestershire, salt, file powder, red pepper, black pepper and bay leaf. Add beef and sausage; bring to a boil. Reduce to a simmer; cover and cook 20 to 25 minutes, stirring occasionally. Discard bay leaf.

Stir in rice; bring to a boil. Reduce heat; simmer for 3 to 5 minutes or until liquid is absorbed and rice is heated through. Stir in hot sauce. Garnish with green onions and parsley, as desired.

Cajun Beef Po’ Boy Sandwiches with Red Eye Gravy

INGREDIENTS

1 beef Top Sirloin Steak, cut 1 inch thick (1 pound)
6 teaspoons espresso coffee powder, divided
1/2 teaspoon pepper
4 large French bread rolls, split
8 slices tomato
1 cup shredded lettuce
Redeye Gravy:
3 tablespoons butter, divided
2 tablespoons all-purpose flour
1/4 cup diced tasso or pancetta ham
1/4 cup diced onion
1 tablespoon Creole Seasoning
1 tablespoon minced garlic
1/3 cup hot water
2 cups beef stock
1 - 2 tablespoons hot pepper sauce (Louisiana-style)
1 tablespoon Worcestershire sauce

COOKING

Rub beef Top Sirloin Steak with 2 teaspoons espresso powder and pepper. Preheat broiler to HIGH. Place steak on rack on aluminum foil-lined broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare (145°F) doneness, turning once.

Meanwhile, melt 2 tablespoons butter in large skillet over medium heat; whisk in flour. Cook 8 to 10 minutes until caramel color, whisking often. Remove mixture from pan; set aside.

Melt remaining tablespoon butter in same skillet over medium heat; add tasso, onion, Creole Seasoning and garlic; cook 10 minutes until onion is translucent. Dissolve remaining 4 teaspoons espresso powder in hot water; add to skillet and cook 1 to 2 minutes until browned bits attached to skillet are dissolved and sauce is reduced almost completely. Whisk in butter mixture until smooth. Add beef stock, hot sauce and Worcestershire; bring to a boil. Reduce and simmer 15 to 20 minutes or until sauce is reduced to 1 cup.

Add roast beef to skillet. Cook 3 to 5 minutes until heated through, stirring often so sauce coats beef.

Divide beef mixture between rolls. Top beef with tomato and lettuce. Close sandwiches.

Dustin Luecke

Dustin Luecke anchors News 19 Daybreak weekday mornings.

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