Saucycajunroundsteak Recipes

SAUCY CAJUN ROUND STEAK

Steps:

• In a large plastic bag, shake together flour, salt and pepper.
• Cut steak into 8 pieces.
• One piece at a time, seal steak in bag; pound with meat mallet to 1/4 inch thikcness, working flour mixture into meat.
• Reserve any remaining flour mixture.
• In a Dutch oven, heat oil over medium high heat; brown meat well, in batches if necessary.
• Remove to plate.
• Add bacon to pan; cook over medium heat until crisp, about 5 minutes.
• Drain off fat.
• Add onions, garlic, celery, Cajun seasoning and thyme; cook, stirring until onions are softened, about 5 minutes.
• Sprinkle with any reserved flour mixture, cook, stirring for 1 minute.
• Whisk tomato paste into stock; pour into pan,.
• Return steaks and any accumulated juices to pan.
• Cover and simmer over low heat, turning steaks halfway through, 1 hour and 45 minutes.
• Add green pepper.
• Simmer, covered until steaks are fork tender and green pepper is tender crisp, about 15 minutes.
• Sprinkle with green onions and parsley.
• Crockpot Version: Follow first paragraph as directed, In frypan, brown meat, transfer to crockpot.
• Whisk tomato paste into 2 cups beef stock; pour into frypan and bring to boil, scraping up brown bits, pour into crockpot.
• Add remaining ingredients, except green pepper, green onions and parsley.
• Cover and cook, stirring twice, until meat is tender, on low for 8 hours or on high for 4 to 6 hours.
• Add green pepper, cook on high for 15 minutes.
• Serve sprinkled with fresh onions and parsley.

SMOTHERED ROUND STEAK

Steps:

• Season the meat 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 meat, 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 meat 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 meat, try larding with slivers of garlic before smothering.

CAJUN RIB-EYE STEAKS

Steps:

• Combine oil, sliced onion, garlic powder and 1 tablespoon black pepper in 13x9x2-inch glass baking dish.
• Add steaks to marinade, turning to coat.
• Spoon half of sliced onion evenly over steaks.
• Cover and refrigerate overnight.
• Prepare barbecue (medium-high heat) or preheat broiler.
• Remove steaks from marinade.
• Combine paprika, cayenne, salt, white pepper and 1/2 teaspoon black pepper in small bowl.
• Sprinkle each side of each steak with 1 teaspoon spice mixture.
• Grill or broil steaks until cooked through, about 8 minutes per side for medium-rare.
• Cut each steak in half.
• Divide steaks among plates; serve.