Smothered round steak
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Smothered round steak
  Steak    Cajun  
Last updated 6/12/2012 12:43:11 AM. Recipe ID 2265. Report a problem with this recipe.
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      Title: Smothered round steak
 Categories: Cajun, Main dish, Meats
      Yield: 4 Servings
      2 lb Round steak
      2 ts Salt
    1/2 ts Ground black pepper
      1 ts Ground red pepper
      1 ts 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

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Recipe ID 2265 (Apr 03, 2005)

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