From The Encyclopedia of Cajun & Creole Cuisine, by Chef John D. Folse of Lafitte's Landing Restaurant, 1983
A note from Mr. Brian: I haven't tried this recipe. I'm intrigued by it's use of wine rather than a flour/water gravy-type mixture for smothering. I'd likely take the heat down to low if I were using a cast iron skillet or a dutch oven, and, as I'd expect the wine to cook down before the time had elapsed, I could imagine adding some beef broth or water, and probably three tablespoons or so of flour as I went along. Throwing in a finely chopped green bell pepper at the start wouldn't hurt it none neither!
P.S. What the heck is a "seven steak" anyway? Well it comes from a bone-in chuck roast and is so named because it includes a bone shaped like the number 7. Go figure! Pardon the pun. Now on with the show.
OMG can you see the seven ?!?
SMOTHERED SEVEN STEAKS
4 pound seven steaks
4 tablespoons cooking oil
1 cup chopped onions
1 cup chopped parsley
1 cup white wine
3 cloves chopped garlic
2 tablespoons worcestershire sauce
Salt and Cayenne pepper
to taste
In a large skillet, brown steaks in oil. Add all remaining ingredients.
Salt and pepper to taste. Cover and cook over medium heat approximately 2 1/2 hours.
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AND, as an alternative, in case the above seems risky based on the list of the actions I shared at first to potentially salvage it (omg), below is an entirely alternate recipe from raisedonaroux.com if it makes you feel a little more secure. FULL LINK: http://raisedonaroux.com/steaks-brown-gravy/
Seven Steaks in Brown Gravy Recipe
4 seven steaks (about 2 pounds) 2 tablespoons canola oil 2 tablespoons Creole seasoning, divided 1 large onion, halved and sliced 1 large green bell pepper, seeded and sliced 2 garlic cloves, minced 2 cups warm water, divided 1 tablespoon beef base 3 tablespoons Wondra Gravy Flour 1 tablespoon Lea & Perrins (Worcestershire sauce) 1 tablespoon parsley flakes Salt and black pepper to taste
In a large saucepan, heat oil over medium-high heat. Season steaks with 1 tablespoon Creole seasoning. Add steaks to hot oil; cook until browned on both sides. Transfer steaks to a plate and tent with foil to keep warm. Add onions, bell peppers and garlic to pan; sauté until tender, about 5 minutes. While vegetables are cooking, fill a glass measuring cup with 1 1/2 cups warm water; whisk beef base into water. Add beef base mixture to vegetables; stir to combine. Cook for 3 minutes. Fill same glass measuring cup with 1/2 cup warm water; whisk gravy flour into water. Add flour mixture, Lea & Perrins, parsley flakes and reserved 1 tablespoon Creole seasoning to saucepan. Season to taste with salt and black pepper. Bring gravy to a boil, stirring often and scraping the bottom of the pan to loosen any brown bits left behind from browning the steaks. Lower heat to simmer and return steaks to pan. Cover and continue cooking until steaks are tender, about 2 to 2 1/2 hours, stirring occasionally. Makes 4 servings.