Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 to 2 pounds boneless round steak

  3. 3 teaspoons Creole Seasoning (your choice)

  4. 2 teaspoons Worcestershire sauce

  5. 2 cups diced onions One-half cup diced celery One-half†cup diced bell peppers

  6. 1 tablespoon minced garlic

  7. 3 cups beef broth

  8. 1 teaspoon hot sauce

  9. 1 tablespoon cornstarch

  10. 2 tablespoons water

  11. 6 cups steamed rice

Instructions Jump to Ingredients ↑

  1. Heat the olive oil over medium heat in a large, heavy pot. Season each side of round steak with 1 teaspoon of the Creole Seasoning and 1 teaspoon of Worcestershire sauce. Place the steak in pot and cook, browning evenly on both sides, about 20 minutes. Add 1 cup of the chopped onions and continue to brown for 10 minutes longer, turning the steak several times. Add the remaining onions, the celery, bell pepper and garlic, and cook 5 minutes more. Add the beef broth and the remaining Creole Seasoning and hot sauce. Cover and simmer for 1 hour. In a cup, combine the cornstarch and water and whisk to make a smooth paste. Add to the pot and stir. Cook uncovered until the sauce thickens. Cover the pot and cook for 15 minutes. Serve over steamed rice. Makes 6 servings


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