Ingredients Jump to Instructions ↓

  1. 2 lb Round steak

  2. 2 t Salt

  3. 1/2 t Ground black pepper

  4. 1 t Ground red pepper

  5. 1 t Ground white pepper

  6. 1 x All-purpose flour (dredging)

  7. 1/2 c Vegetable oil

  8. 3 ea Medium onions, chopped

  9. 2 ea Bell peppers, chopped

  10. 1 ea Celery rib, chopped

  11. 1 c Beef stock or water

Instructions Jump to Ingredients ↑

  1. 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 —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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