Smothered Round Steak
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Main Dish
Meats
Amount Measure Ingredient — Preparation Method
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2 pounds Round steak
2 teaspoons Salt
1/2 teaspoon Ground black pepper
1 teaspoon Ground red pepper
1 teaspoon Ground white pepper
All-purpose flour (dredging)
1/2 cup Vegetable oil
3 each Medium onions — chopped
2 each Bell peppers — chopped
1 each Celery rib — chopped
1 cup Beef stock or water
Alex Patout says, “Smothering is a multipurpose Cajun technique that works
wonders with everything from game to snap beans. It’s similar to what the
rest of the world knows as braising–the ingredients are briefly browned
or sauteed, then cooked with a little liquid over a low heat for a long
time.” Season the roast with one half of the salt and peppers. Dust with
flour on all sides. Heat the oil in a Dutch oven or other large heavy pot
over medium-high heat, add the steak, and brown well on all sides. Remove
the meat and pour off all but 1 teaspoon of the oil. Add half the onions,
bell peppers, celery, and the other half of the seasonings, and the stock
or water. Stir well and reduce the heat to the lowest possible point.
Return the roast to the pot and cover with the remaining vegetables.
Cover and let cook until the meat is very tender, about 1 hour and 15
minutes. Serve the meat in slices, with rice alongside and the gravy over
all. When you try this recipe with other kinds of meat, be sure to adjust
the cooking times accordingly–let tenderness be your guide. For extra
flavorful roasts, try larding with slivers of garlic before smothering.
Serves 4-6 From Alex Patout’s “Cajun Home Cooking” Random House Inc. ISBN
0-394-54725-X
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