Best Saucy Cajun Round Steak 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.

CAJUN SMOTHERED ROUND STEAK

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.

SMOTHERED ROUND STEAK WITH GRAVY

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.