Haricot Vert (French Green Beans), Smothered Steak, & Mashed Potatoes

During the winter months one of my indulgences is to go to Sam's Club where in their fresh produce department you can find at a much more reasonable price than I have found elsewhere Haricot Vert.  Tender French Green Beans in a two pound package fresh and delicious!

There are several ways we enjoy them, blanched and chilled on a vegetable and dip platter, blanched and stir fried with pork and mushrooms.    thehiddenpantry.blogspot.com/2010/05/stir-fry-green-beans-and-pork.html    or today's fare buttered and sauteed as a quick, easy, and delicious side dish.

Ingredients for Haricot Vert (French Green Beans) Sauteed in Butter:

1 pound fresh trimmed, washed, and drained French Green Beans
1 onion diced
2-3 T. butter
kosher salt
black pepper

Using a broad flat pan or skillet melt the butter over medium high heat adding the onion and tossing to coat.  Add the green beans and saute until they appear glossy.  Add 1 1/2 C. water or stock and bring to a boil.  Reduce to a simmer and cover tightly.  Simmer for 5-10 minutes until tender crisp.  Salt and pepper to taste.

Ingredients for Smothered Steak:

1 round steak run through the tenderizer by the butcher or pounded at home, cut into serving portions
Flour to dredge
kosher salt
black pepper
2 T. vegetable oil
2 T. butter

Season the meat and dredge with the flour.  Heat the butter and oil together in a heavy skillet.  Over medium high heat brown the steak.  After browning on both sides place on a covered dish and keep in a preheated low oven 200 degrees F while preparing the potatoes and gravy.

Ingredients for Mashed Potatoes:    thehiddenpantry.blogspot.com/2014/01/turkey-for-sunday-dinner.html    (Here is my link for my mashed potato recipe.)

Ingredients for the Gravy to Smother the Steak and Potatoes:

Drippings and pan the steak was cooked in.
1/4 C. flour
2 C. milk
salt
pepper

Scatter the flour atop the pan drippings in the skillet used to brown the steak over medium high heat.  Stir well to cook the flour.  Use a whisk or slotted spoon and add the milk stirring the entire time and cook until thickened.  Salt and pepper to taste.  To serve, smother the potatoes and steak with the gravy and serve!

Yield 4 servings of everything.  Enjoy.  You may also substitute cube steaks, minute steaks, pork cutlets, or chicken cutlets in this recipe for versatility.