A different take on steak and potatoes

4.50 U$ gets you about a pound and a quarter of Chuck Eye at the store. Just about the cheapest cut you can get. Its a lovely piece of marbled meat from the neck of the cow. Normally I do it on the grill. But being that it is about 5 degrees F bellow freezing right now and spitting sleet it is simply not conducive to cooking outside. One side of the steak freezes while the other burns. Drastic measures are needed.

Dress with your choice of spices, Adobo works for me.

Brown both sides in a heavy cast iron pot.

Remove the meat and deglaze the pot with a chopped up onion

brown up the onions just a bit, and pop the steak back in

one 12 oz beer . . .

 . . . in to the pot so it covers everything.

Cover and let it simmer for an hour and a half to two hours so it looks like this.

After an hour and a half break out your bagged frozen Yuca or peel one if you get it fresh.

And set a few chunks to boil in water for about 15 minutes til tender

one tub of sliced Portobelo mushrooms

Remove the steaks, and add the mushrooms and a handful of fresh chopped dill. Salt, Pepper and garlic to taste. And turn over for about 2 or 3 minutes on medium flame.

Serve and enjoy