Seven Steaks Etouffee

Ingredients:

• 2 tablespoons olive oil
• 2 cups chopped mushrooms
• About 4 pounds seven steaks (shoulder steaks)
• 1 cup dry white wine 
• salt to taste
• ½ cup pimiento-stuffed olives, drained 
• 2 cups chopped onions 
• 1 cup chopped bell peppers
• 1 tablespoon chopped garlic 
• 2 tablespoons dried parsley
• 1/2 teaspoon celery seed 
• 1 teaspoon dried mint
• 2 tablespoons steak sauce 
• 2 teaspoons Justin Wilson hot sauce
  

Directions:

1. Over a medium to high fire, heat the olive oil in a large pot, then brown the steaks on both sides.
2. Season with salt, then add the remaining ingredients.
3. Stir well, then reduce the fire to low and place the lid on the pot.
4. Simmer for 2 to 3 hours.
5. Serve over cooked rice.