SAUCY CAJUN ROUND STEAK
Real comfort food!!! Serve over garlic mashed potatoes with a side of corn. (Try the crockpot version, below) from Canadian Living mag.
Provided by Derf2440
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 319.2, Fat 13.6, SaturatedFat 3.6, Cholesterol 72.3, Sodium 743, Carbohydrate 18.2, Fiber 3, Sugar 5.7, Protein 30.9
CAJUN SMOTHERED ROUND STEAK
Round steak slowly smothered in a rich gravy until it is fall-apart tender. One pot, ten ingredients plus seasoning.
Provided by Sweet Daddy D
Categories Main Dish
Time 4h
Number Of Ingredients 16
Steps:
- Pat the round steak dry with a paper towel. Tenderize the beef by pounding with a tenderizer.
- Cut into approximate ¼ pound pieces about 4 inches square. This does not need to be exact.
- Sprinkle both sides of beef with kosher salt and Creole seasoning. Set aside.
- Slice yellow onions in half crossways, then slice each half into half-rings. Slice bell pepper in half, crossways, then into half-rings. Roughly chop garlic. Slice or quarter the mushrooms, if using.
- Mix the Herb and Spice Blend in a small prep bowl and set aside. Measure all the remaining ingredients and set them aside.
- In a cast-iron Dutch oven, heat the vegetable oil over medium-high heat until it shimmers.
- Season about 1 cup of AP Flour with kosher salt and ground pepper, then dredge the beef in it. Shake off the excess flour and carefully add it to the hot oil a piece at a time. Make sure not to overcrowd the Dutch oven, so do this in batches.
- Brown the floured beef for about 1 minute on each side. Remove the beef and set it aside.
- Once all the beef has been browned, lower the heat to medium and add the butter. When the butter is bubbly, add the mushrooms (if using) and saute another 5 minutes.
- Next add the yellow onions and bell peppers. Saute, stirring often for about 15 minutes until the onions are starting to caramelize.
- Add the garlic and about 1/2 of the Herb and Spice Blend without the bay leaves. Saute until aromatic, about 2 minutes.
- Add the 2 tablespoons of AP flour and mix well into the vegetables. Saute for about 5 minutes until the flour taste has cooked off.
- Add the remaining Herb and Spice Blend, the bay leaves and Worcestershire sauce. Stir to thoroughly combine and saute for about 2 to 3 minutes.
- Increase the heat to high, add the stock and bring to a low boil. Lower the heat to maintain a heavy simmer for about 5 minutes.
- Add the browned beef back to the gravy and stir so that all the beef is coated with gravy.
- Lower the heat. Cover the Dutch oven and simmer for about 2 ½ to 3 hours, until the beef is very tender and pulling apart. Stir occasionally so that it does not stick to the bottom.
- Taste for seasoning and add more salt, pepper, or creole seasoning if needed. Add more stock if the gravy gets too thick.
- When the beef is very tender, remove the Dutch oven from the heat and let it sit for about 10 minutes, covered. Remove the bay leaves and serve.
Nutrition Facts : Calories 416 kcal, Carbohydrate 22 g, Protein 42 g, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 113 mg, Sodium 903 mg, Fiber 4 g, Sugar 9 g, UnsaturatedFat 9 g, ServingSize 1 serving
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
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