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Emeril's Onion and Pepper Smothered Round Steak
Nb persons: 6
|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|
|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|
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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