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Smothered Round Steak

Smothered Round Steak

Ingredients

  • 2 ½ pounds of Round Steak sliced into 1 inch strips and ¼ inch thick
  • 2 Tablespoons Emeril’s Essence
  • 3 Tablespoons Flour
  • ¼ Cup Vegetable Oil
  • 3 Cups Beef Broth
  • 6 Cups sliced onions
  • 3 Cups sliced red and green peppers
  • 1 Cup sliced celery
  • 3 teaspoons salt
  • ½ teaspoon cayenne pepper you can lessen this or leave out
  • ½ teaspoon black pepper
  • 1 teaspoon chopped fresh parsley

Instructions

  1. Pre heat oven to 325F.
  2. Put the 2 Tablespoons of Emeril’s Essence and 3 Tablespoons into a Ziploc bag or a bowl along with the meat and toss thoroughly.
  3. Using a Dutch oven and the vegetable oil over medium high heat, brown the meat in batches using a slotted spoon or spatula. This is take 5 minutes or more – let drain on paper towels.
  4. Pour in two of the three cups of Beef Broth, scraping up the bottom tidbits.
  5. Put in the onion, peppers, celery, salt, pepper and cayenne. Bring up to a boil and then allow to simmer until veggies are soft, about 6-8 minutes.
  6. Add in the final cup of Beef Broth and meat.
  7. Put a heat resistant lid on top and place in oven for 1 hour and 15 minutes, or until the liquid is reduced and has made a nice gravy.
  8. Take out of the oven, sprinkle parsley over the entire dish and serve immediately over rice or mashed potatoes.