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Emeril's Onion and Pepper Smothered Round Steak

Emeril's Onion and Pepper Smothered Round Steak Categories:
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.

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