Creole Smothered Steak Recipes

CREOLE STEAKS

Creole Steaks image

Here's a way to "fancy up" an economical cut of beef. I created the recipe as a variation on Swiss steak. Serve this entree with rice to catch the flavorful sauce. -Nicole Filizetti, Jacksonville, Florida

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 large onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped celery
4 tablespoons canola oil, divided
3 garlic cloves, minced
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
1/4 teaspoon hot pepper sauce
1 tablespoon lemon juice
4 beef cube steaks (4 ounces each)
Additional salt and pepper

Steps:

In a large skillet, saute the onion, green pepper and celery in , 2 tablespoons oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the flour, salt, thyme, cayenne and pepper., Add tomatoes and pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally. Remove from the heat; stir in lemon juice and keep warm., Sprinkle steaks with salt and pepper to taste. In another large skillet, cook steaks in remaining oil over medium heat for 3-4 minutes on each side or until no longer pink. Serve with sauce.

Nutrition Facts : Calories 355 calories, Fat 18g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 889mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 28g protein.

ONION AND PEPPER SMOTHERED ROUND STEAK

Onion and Pepper Smothered Round Steak image

Provided by Food Network

Categories main-dish

Time 1h45m

Yield 5 cups beef and gravy, about 6 servings

Number Of Ingredients 20

Ingredients

1/2 teaspoon cayenne
2 1/4 pounds thin top round steak, sliced into strips about 1/4-inch thick
1 1/2 tablespoons Essence, recipe follows
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly chopped parsley leaves
1/4 cup vegetable oil
3 tablespoons all-purpose flour
White rice, for serving, optional
3 cups chicken broth, divided
6 cups sliced onions
2 cups sliced red and green bell peppers
3 teaspoons salt
1 tablespoon dried oregano
2 1/2 tablespoons paprika
1 tablespoon dried thyme
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper

Steps:

Combine the meat with the Essence and flour in a mixing bowl and toss to combine.
Heat the oil in a large cast iron Dutch oven or high-sided skillet over medium-high heat and brown the meat, in batches, until browned on all sides, 4 to 5 minutes. Add 2 cups of the chicken broth and stir, scraping the bottom and sides of the pan to loosen any browned particles. Add the onions, bell peppers, salt, cayenne, and black pepper. Cook, stirring frequently, for 6 to 8 minutes, or until the vegetables are wilted. Reduce the heat to medium. Cover and cook, stirring occasionally, for 15 minutes. Add the remaining cup of broth and continue to cook, uncovered, for about 1 hour longer, or until the meat is very tender and the gravy is thickened and flavorful. Add the parsley and serve immediately over white rice, if using.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

SMOTHERED STEAK DEEPLY SOUTHERN

Smothered Steak Deeply Southern image

Growing up in the South, we had a neighbor that I adored, Cris Juneau, French Louisianian from New Orleans' way. She made the BEST smothered steak. Reconnecting when I was adult, she cooked her infamous dish from memory, but I watched and recreated to paper. Serve with Recipe # 27361. Simply pure southern comfort food!

Provided by Southern Lady

Categories Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon onion powder
4 pieces cube steaks (butcher tenderized)
1 cup flour
1/2 cup oil
2 cups water
1 beef bouillon cube
1 large yellow onion, sliced rings

Steps:

In small bowl mix 4 seasonings.
Place flour in a flat surfaced dish (save unused flour for smothering).
Sprinkle front and back side of each steak piece and rub deep into groves of steak.
Heat oil to medium high in skillet (cast iron is best).
Dredge each piece in flour, press in with finger tips. Re-dredge in flour again and place carefully in hot oil for 1 minute and then turn back heat to medium.
Fry steak 4-5 minutes on each side. Remove, drain on a separate plate.
Remove all but 2-3 Tbs of oil, over medium high heat, sprinkle with 3 Tbs flour, whisking until well mixed and roux browns.
Add water, bouillon cube and remaining seasoning. Mix until gravy begins to thicken slightly. Test taste for spice as this is the time to adjust (salt or water).
Replace steak back in gravy and spread onion rings over the tops.
Cover and simmer 30-40 minutes.

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