Creole Steaks 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.

STEAK CREOLE

Steak Creole image

Make and share this Steak Creole recipe from Food.com.

Provided by Joy1996

Categories Creole

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb round steaks or 1 lb sirloin steak
3 stalks celery, chopped
1 green pepper, chopped
2 tablespoons Worcestershire sauce
1 (16 ounce) can diced tomatoes
1 medium onion, chopped
1 (4 ounce) jar sliced mushrooms
1/2 teaspoon Tabasco sauce (optional)

Steps:

Cut and trim steak into bite-sized pieces; brown in skillet over medium heat in 2T oil.
Add diced celery, green pepper, tomatoes, onion, mushrooms, worcestershire and tabasco.
Simmer over low heat for 30 minutes, stirring occasionally, or until meat is tender.
Serve over hot cooked rice or noodles.

CREOLE STEAK STRIPS

Creole Steak Strips image

Make and share this Creole Steak Strips recipe from Food.com.

Provided by Chef mariajane

Categories One Dish Meal

Time 8h

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs boneless round steak
salt and pepper
1 onion, chopped
1 cup celery, sliced
1 cup seasoned tomato juice
2 teaspoons Worcestershire sauce
1/8 teaspoon garlic powder
1 medium green pepper, chopped
1 (10 ounce) package frozen okra or 1 1/2 cups fresh okra
1 (4 ounce) can sliced mushrooms, drained
carrot curls (optional)

Steps:

Cut steaks into strips, about 1/2 inch wide and 2 inches long, sprinkle with salt and pepper. Place in crock pot with onion, celery and tomato juice, Worcestershire sauce and garlic powder. Cover and cook on low for 6-8 hours. Turn control to high. Add green pepper and partially thawed okra and mushrooms. Cover and cook on high for 30 minutes until okra is done. Garnish carrot curls, if desired. Serve over hot rice.

Nutrition Facts : Calories 295.2, Fat 13.8, SaturatedFat 5.3, Cholesterol 83, Sodium 241.4, Carbohydrate 11, Fiber 2.7, Sugar 5.9, Protein 31.8

CREOLE CRUSTED RIB-EYE STEAK WITH DIRTY WHITE BEANS

Creole Crusted Rib-Eye Steak with Dirty White Beans image

Provided by Emeril Lagasse

Categories main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 28

Ingredients

1/4 cup chopped green onions
6 ounces bacon, chopped
2 cups chopped yellow onions
4 (18 to 20 ounces each) bone-in rib-eye steaks
Drizzle of olive oil
Salt
1/2 cup Creole mustard
Freshly ground black pepper
1 cup chopped celery
2 cups fine dried bread crumbs
1 cup fresh tomatoes, peeled, seeded and chopped
Essence, recipe follows
2 tablespoons chopped garlic
2 tablespoons olive oil
2 (4 to 6 ounce) ham hocks
1/2 pound duck confit, shredded, store bought or homemade
1 pound dry navy white beans
10 cups beef stock
6 ounces foie gras, cleaned and small diced
Fried parsnips
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano

Steps:

Preheat the oven to 400 degrees F.
In a large saucepan, render the bacon until crispy, about 6 to 8 minutes. Add the onions. Season with salt and pepper. Saute for 3 to 4 minutes. Add the celery, tomatoes, and garlic. Season with salt and pepper. Add the ham hocks and confit. Stir in the beans and stock. Bring the liquid to a boil and reduce to a simmer. Cook until the beans are tender, about 2 to 2 1/2 hours.
In a hot saute pan, sear the foie gras for 1 minute. Remove from the heat and add to the bean mixture, including the melted foie gras fat. Mix thoroughly. Stir the green onions into the bean mixture.
Season the steaks with olive oil, salt, and pepper. In a hot saute pan, sear the steaks for 3 minutes on each side. Remove and cool completely. Smear each steak completely with the mustard. In a small mixing bowl, season the bread crumbs with Essence. Add the olive oil and mix. Dredge the steaks in the seasoned bread crumbs, coating all sides completely. Place the steaks on a parchment or waxed paper-lined baking sheet. Roast the steaks for 15 minutes or until the steaks are medium rare.
To serve, spoon the bean mixture in the center of the plate. Lay the steaks on top of the beans and serve with fried parsnips.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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