How To make Smothered Round Steak
2 lb Round steak
2 t Salt
1/2 t Ground black pepper
1 t Ground red pepper
1 t Ground white pepper
1 x All-purpose flour (dredging)
1/2 c Vegetable oil
3 ea Medium onions, chopped
2 ea Bell peppers, chopped
1 ea Celery rib, chopped
1 c 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
How To make Smothered Round Steak's Videos
Cajun Charles cooking round steak with gravy
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SMOTHERED STEAK | SIMPLE & EASY
Boneless Chuck Steak
1 Large Onion (sliced)
1 Tsp Onion Powder
1 Tsp Garlic Powder
1 Tsp Lemon Pepper1 Packet Goya Sazon
1 Knorr's Bouillon Cube
1 Tsp Pepper
1/2 Tsp Salt
1 Tbsp Butter
2 1/2 Cups Beef Broth
Flour
Oil
Clean steak and let rest to room temperature. Season and let sit for about 30 minutes; flour meat and heat oil and butter; brown meat on both sides and set aside. Add onions to skillet and cook for a couple of minutes and remove. Add flour to oil and stir until it begins to brown and thicken; add beef broth in increments - or until you get your desired thickness, add more broth if needed. Return meat and all juices back to the skillet and simmer on low for about 45 minutes.
Southern smothered round steak
Mrs JB's recipe with rice n gravy Boy
The Most Delicious Steak and Gravy Recipe
Ingredients
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Sazon
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon ground black pepper
1 tablespoon all purpose flour
1 tablespoon Worcestershire sauce
1 small onion
1 small bell pepper
1 pound sirloin tip steak
2 garlic cloves
Few sprigs rosemary
3 cups beef broth
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Smothered Steak Recipe | Smothered steak and gravy
OLD SCHOOL SMOTHERED SIRLOIN STEAK (MY SOCIAL MEDIA ANNIVERSARY MENU FAVORITES DAY 2)
This is a easy simple way to make awesome delicious tender smothered sirloin steak
OLD SCHOOL SMOTHERED SIRLOIN STEAK
8 pieces sirloin steak
1 whole onions SLICED
Season steaks with salt and pepper
Gentle flour steaks and brown in skillet with vegetable oil
Remove browned steaks and place aside
In same pan Saute onions until brown and tender
Add 4-6 tablespoons flour to onions
Add 4 cups beef stock or water
Cook an additional 5 minutes until flour taste is gone
Season to taste with salt and pepper
Add steaks in pan and cook in oven until tender
about 45 minutes to 1 hour on 350 degrees
you can also cook on top of stove for 45 minutes on medium heat
serve with hot buttered rice or mashed potatoes
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