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Thread: Smothered Round Steak
08-05-2009, 10:26 AM #1
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- Aug 2008
- outside Philadelphia, PA
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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.
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