ONION AND PEPPER SMOTHERED ROUND STEAK
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 5 cups beef and gravy, about 6 servings
Number Of Ingredients 20
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 ROUND STEAK
Try less expensive round steak and gravy served over egg noodles for a hearty meal. Meaty and chock full of veggies, this slow-cooker creation will take the worry out of what's-for-supper any weeknight. Kathy Garret - Camden, West Virginia
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 3-qt. slow cooker, toss beef with flour, salt and pepper. Stir in all remaining ingredients except noodles., Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with noodles.
Nutrition Facts : Calories 335 calories, Fat 6g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 1064mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 4g fiber), Protein 42g protein.
SMOTHERED ROUND STEAK
Make and share this Smothered Round Steak recipe from Food.com.
Provided by Julesong
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 729.8, Fat 53.8, SaturatedFat 14, Cholesterol 165.6, Sodium 1526.2, Carbohydrate 11.4, Fiber 2.8, Sugar 5.1, Protein 49.2
SMOTHERED ROUND STEAK WITH GRAVY
This is one of the first recipes I learned to cook when I was a teenager. Mom taught me to cook over the phone, after I got home from school every day. She was working and I didn't think about it at the time, but later I realized my calls were reassuring to her, since she knew I was safely home. Even when Mom told me how to do it, I nearly always tweaked it! Most of the time, it turned out okay. Mashed potatoes and biscuits are perfect with this, along with a vegetable.
Provided by Bibi
Yield 6
Number Of Ingredients 10
Steps:
- Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
- Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
- Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
- Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
- Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
- Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
- Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.
Nutrition Facts : Calories 556.3 calories, Carbohydrate 22.6 g, Cholesterol 107.5 mg, Fat 31.4 g, Fiber 1 g, Protein 43.7 g, SaturatedFat 8.1 g, Sodium 95.8 mg, Sugar 5.1 g
SMOTHERED ROUND STEAK (OR VENISON)-AN OLD AND RELIABLE RECIPE.
Steps:
- Trim the meat and cut it into 1-by-3-inch slices. Sprinkle with white pepper. Preheat a large nonstick skillet over high heat. Add the oil. In batches if necessary, brown the meat on all sides, about 3 minutes. Add the onions, enough of the water to cover the bottom of the pan by 1/4 inch, and the bouillon cube. Cover, reduce the heat to medium-low, and simmer until tender, 20 to 40 minutes, depending upon the cut of meat.
SMOTHERED ROUND STEAK
Make and share this Smothered Round Steak recipe from Food.com.
Provided by cajun chef in Louis
Categories Meat
Time 2h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Season round steak with salt, black pepper and garlic powder. Brown steak in oil until very brown on both sides, be patient, this step is very important to the success of your gravy. When very brown, take steak out and put onion in to brown. Add steak back to the pot, add mushrooms and cover with water. Cook on medium heat until steak is very very tender, you may need to add water as you go. If you want to thicken the gravy, sprinkle some wondra at the end and boil.
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