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SMOTHERED ROUND STEAK

Category:    Main dishes, Meats
Yield:4 servings
 
      2 lb Round steak                       1/2 c  Vegetable oil
      2 ts Salt                                3 ea Medium onions, chopped
    1/2 ts Ground black pepper                 2 ea Bell peppers, chopped
      1 ts Ground red pepper                   1 ea Celery rib, chopped
      1 ts Ground white pepper                 1 c  Beef stock or water
      1 x  All-purpose flour (dredging)   
 
  Alex Patout says, "Smothering is a multipurpose Cajun technique that works
  wonders with everything from game to snap beans.  It's similar to what the
  rest of the world knows as braising--the ingredients are briefly browned or
  sauteed, then cooked with a little liquid over a low heat for a long time."
  Season the roast 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 steak, 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 roast 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 roasts, try
  larding with slivers of garlic before smothering. Serves 4-6 From Alex
  Patout's "Cajun Home Cooking" Random House Inc. ISBN 0-394-54725-X
 

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