Smothered round steak is a recipe that typically involves tenderizing a round steak and then cooking it in a gravy or sauce.
Alex Patout says, Smothering is a multipurpose Cajun techniquethat works wonders with everything from game to snap beans.
It'ssimilar to what the rest of the world knows as braisingtheingredients are briefly browned or sauteed, then cooked with alittle liquid over a low heat for a long time.
Season the roast with one half of the salt and peppers.
Dust withflour on all sides.
Heat the oil in a Dutch oven or other largeheavy pot over medium-high heat, add the steak, and brown wellon all sides.
Remove the meat and pour off all but 1 teaspoonof the oil.
Add half the onions, bell peppers, celery, and theother half of the seasonings, and the stock or water.
Stir welland reduce the heat to the lowest possible point.
Return theroast to the pot and cover with the remaining vegetables.
Coverand let cook until the meat is very tender, about 1 hour and 15minutes.
Serve the meat in slices, with rice alongside and the gravy overall.
When you try this recipe with other kinds of meat, be sure toadjust the cooking times accordinglylet tenderness be your guide.
For extra flavorful roasts, try larding with slivers of garlicbefore smothering.
Ingredients
Directions
Alex Patout says, Smothering is a multipurpose Cajun techniquethat works wonders with everything from game to snap beans.
It'ssimilar to what the rest of the world knows as braisingtheingredients are briefly browned or sauteed, then cooked with alittle liquid over a low heat for a long time.
Season the roast with one half of the salt and peppers.
Dust withflour on all sides.
Heat the oil in a Dutch oven or other largeheavy pot over medium-high heat, add the steak, and brown wellon all sides.
Remove the meat and pour off all but 1 teaspoonof the oil.
Add half the onions, bell peppers, celery, and theother half of the seasonings, and the stock or water.
Stir welland reduce the heat to the lowest possible point.
Return theroast to the pot and cover with the remaining vegetables.
Coverand let cook until the meat is very tender, about 1 hour and 15minutes.
Serve the meat in slices, with rice alongside and the gravy overall.
When you try this recipe with other kinds of meat, be sure toadjust the cooking times accordinglylet tenderness be your guide.
For extra flavorful roasts, try larding with slivers of garlicbefore smothering.
