Posts Tagged steak


A couple of weekends ago, our little town had a large event pay tribute to the famed football coach; Knute Rockne.  As you can image, the event was very nostalgic and harkening back to the 1930’s and life in Cottonwood Falls, Kansas back then.  Well, Saturday night I prepared a dinner for about 30 people . . . the Rockne family and several folks on our Historical Society Board so I wanted to keep it in step with the times we were re-visiting . . . the 1930’s.  I wracked my brain for an appropriate menu and finally it came: What says 1930’s than a smothered steak?  Answer . . . nothing!  So here is the simple menu I prepared for that evening:

Irish Flag Salad

Slow & Smothered Beef Steaks

Rustic Potatoes

Sorghum-Glazed Baby Carrots

The dinner was a hit and so I am sharing those recipes with you.  Today, is the Slow & Smothered Beef Steaks and Rustic Potatoes.  Tomorrow, I will share the recipe for the Sorghum-Glazed Baby Carrots and the Irish Flag Salad was one of my posts from last month CLICK HERE for that recipe.  By tomorrow you will have all the pieces to do your own “Retro” dinner . . . just like they made in the 30’s!



RUSTIC POTATOES (with cauliflower)


PREP TIME:   20 Minutes

TOTAL TIME:  1 hour 20 Minutes



2 tbsp finely chopped fresh parsley, for garnish


2 tbsp white whole-wheat flour

Olive oil cooking spray

1 lb lean top round beef, trimmed of fat, tenderized and cut into 4 pieces

1 thinly sliced onion

2 cups low-sodium beef broth

1 tbsp Worcestershire sauce

2 dried bay leaves

½ tsp fresh ground black pepper

¼ tsp sea salt



Bessie waiting for dinner

12 oz Yukon gold potatoes, diced

8 oz fresh or frozen cauliflower florets (thawed if frozen)

3 tbsp skim milk

½ tsp garlic powder

¼ tsp sea salt

¼ tsp fresh ground black pepper

1 tbsp extra-virgin olive oil


  1.  Preheat oven to 325 degrees F.  Prepare steaks: Heat a large nonstick skillet on medium-high. Add flour and cook for 2 minutes or until golden brown, stirring constantly.  Immediately transfer from skillet to a small bowl.
  2. Coat skillet with cooking spray and return to medium-high.  Add steaks and cook for 2 minutes on 1 side, until browned, and set aside on a plate.  Coat skillet again with cooking spray, add onion and cook for 4 minutes or until edges begin to brown.  Sprinkle flour evenly over top of onions, stir until well coated.  Gradually add broth, stirring constantly.  Stir in Worcestershire, bay leaves, pepper and salt.  Return beef and any accumulated juices on plate to skillet, cooked side up.  Spoon broth mixture over beef and bring to a boil.  Then reduce heat to medium-low, over and cook for 1 hour, 15 minutes or until beef is very tender.
  3. Meanwhile, prepare potatoes:  Fill a pot with 1 inch of water and fit with steamer basket.  Place potatoes and cauliflower in steamer basket and bring water to a boil on high heat.  Cover and cook until potatoes are tender, about 7 to 8 minutes.  Transfer potato-cauliflower mixture to a large bowl and mash roughly with a potato masher or whisk.  Stir in remaining ingredients.
  4. To serve, divide potato-cauliflower mixture evenly among 4 plates.  Add 1 steak to each and spoon onion gravy evenly over top.  Sprinkle with parsley.


Enjoy and stay tuned for the baby carrot recipe!  As always, thank you for reading!



To learn more about Cooking Classes at The Lark Inn or about kicking back for a relaxing stay in the gorgeous Flint Hills of Kansas CLICK HERE


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Fred’s Rub is a mix of seasonings concocted by my husband, Pat’s father Fred.  Fred was quite the griller even back in the 50’s.  I guess that is where Pat gets it from . . . it’s the grilling genes . . . not to be confused with pant that you wear when you are grilling . . . grilling jeans!

Anyway, we use Fred’s Rub on a wide variety of foods.  As I mentioned, it is a great seasoning for meats on the grill; steaks, burgers, pork chops, chicken . . . virtually everything except fish, sausage or brautworst.  For your meats on the grill I suggest that you use Fred’s Rub with a pretty heavy hand . . . don’t just sprinkle it on, get a pretty good covering of it on the meat.

We also us Fred’s Rub on potatoes, roasted veggies.  Whether you roast your veggies in the oven or on the grill, it’s great!  However, you will want to use Fred’s Rub sparingly on the veggies so they don’t become too salty.

*Fred’s Rub

 Fred’s Rub was created by Pat’s dad; Fred Larkin who, perfected the art of steak grilling on his “Hastybake” charcoal grill.  At one such time, over a half a century ago Fred was paid a visit by the Grilling Gods!  They took him into their landing craft and while rocketing through the galaxies, performed horrible experiments on Fred.  Being the powerful and courageous man that he was, he fought them all off and commandeered their ship, flying it back to planet earth.  Though he was free in body, he was still theirs in his mind . . . all he could think of was seasoned salt, garlic salt and pepper . . . seasoned salt, garlic salt and pepper . . . seasoned salt, garlic salt and pepper .  Then it came to him; he was supposed to put the concoction on his steaks and then grill them . . . FRED’S RUB WAS BORN!!!  Fred’s Rub is  only available through the Lark Inn and is about a zillion dollars a bottle.  But, if you want to make it, here is the top secret recipe:

1-1/2 Parts Seasoned Salt

1 Part Garlic Powder

¼ Teaspoon Fresh Cracked Pepper for each ½ cup of rub

Please remember; if you divulge this top secret recipe . . . the Grilling god’s may pay YOU a visit!!!


This is a story my husband Pat included in our recipe book: “Wedding Week at The Lark Inn”  I hope you enjoyed it.  Actually. the Fred’s Rub really is awesome and we use it in a lot of our food preparation.

Tomorrow, we will be talking about our “Smashed Potatoes”.  This are a very unique way to prepare potatoes, it lends itself to being savory, your guests (or family) will love them and, they are a great way to control your calory intake.  See you tomorrow!

Thanks for reading!  If you are interested in more information about our cooking classes or the Lark Inn Guesthouses, please visit our website.


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