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    Deal GURU rtebalt's Avatar
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    Aug 2008
    outside Philadelphia, PA
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    Default Smothered Round Steak

    • 2 lbs round steaks (London broil, chuck, or round roasts may also be used)
    • 2 teaspoons salt
    • 1/2 teaspoon black pepper, Ground
    • 1 teaspoon red pepper, Ground
    • 1 teaspoon white pepper, Ground
    • all-purpose flour (dredging)
    • 1/2 cup vegetable oil
    • 3 medium onions, chopped
    • 2 bell peppers, chopped
    • 1 celery rib, chopped
    • 1 cup beef stock or water

    • Season the meat with one half of the salt and peppers.
    • Dust with flour on all sides.
    • Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the meat, and brown well on all sides.
    • Remove the meat and pour off all but 1 teaspoon of the oil.
    • Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water.
    • Stir well and reduce the heat to the lowest possible point.
    • Return the meat to the pot and cover with the remaining vegetables.
    • Cover and let cook until the meat is very tender, about 1 hour and 15 minutes.
    • Serve the meat in slices, with rice alongside and the gravy over all.
    • When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide.
    • For extra flavorful meat, try larding with slivers of garlic before smothering.

    Serves 4

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