Emeril's Onion and Pepper Smothered Round Steak
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
from ButterYum adapted from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch Ingredients | |
2 1/2 pounds | round steak, trimmed and cut into 1/4-inch slices |
Seasoned flour, (recipe below) | |
1/4 cup | vegetable oil |
3 cups | chicken broth |
6 cups | sliced onions |
2-3 cups | sliced sweet bell peppers, (red, yellow, or orange) |
chopped fresh parsley | |
2-3 teaspoons | Worcestershire sauce |
salt | |
pepper to taste | |
cooked rice or buttered noodles for serving Seasoned Flour: | |
3 tablespoons | all purpose flour |
2 1/2 teaspoons | paprika |
2 teaspoons | Kosher salt |
2 teaspoons | granulated garlic or garlic powder |
1 teaspoon | ground black pepper |
1 teaspoon | granulated onion or onion powder |
1 teaspoon | cayenne pepper |
1 teaspoon | dried oregano |
1 teaspoon | dried thyme |
Directions
Make the seasoned flour by combining the first 9 ingredients. Add the sliced round steak and toss to coat.
In an 8-quart or larger dutch oven, heat the oil. Brown strips of round steak, on both sides, in several batches; remove from pan and set aside. If there's any left over seasoned flour, add it to the pan and stir to brown for 30-60 seconds (don't let it burn).
Add chicken broth to pan and bring to a boil, gently scraping up any brown bits from the bottom of the pan.
Add the onions and bell peppers; stir frequently for 8-10 minutes.
Return steak strips and any juices that have collected back to the pan.
Reduce heat to low and simmer for about an hour; stirring occasionally (watch to be sure all the liquid doesn't evaporate - add water if necessary).
Taste for salt and pepper; adjust if needed.
Stir in 2-3 teaspoons Worcestershire sauce. Serve over rice or buttered noodles.
Recipe uploaded with Shop'NCook recipe organizer software.
Back to Shop'NCook recipe database