Onion and Pepper Smothered Round Steak

By kimvess

Round steak sliced into strips, seasoned with Emeril's famous Essence spice mixture and breaded, and cooked with aromatic vegetables to make a onion and pepper gravy.

Ingredients

• ESSENCE:
• 2 1/4 2 1/4 1/4-inch pounds thin top round steak, sliced into strips about 1/4-inch thick
• 1 1/2 1 1/2 1/2 tablespoons Essence, recipe follows
• 1/4 1/4 1/4 cup vegetable oil
• 3 3 3 tablespoons all-purpose flour
• 3 3 3 cups chicken broth, divided
• 6 6 6 cups onions, sliced
• 2 2 2 cups red and green bell peppers, sliced
• 3 3 3 teaspoons salt
• 1/2 1/2 1/2 teaspoon cayenne
• 1/2 1/2 1/2 teaspoon freshly ground black pepper
• 1 1 1 tablespoon parsley leaves, chopped
• White rice, for serving, optional
• 2 1/2 2 1/2 1/2 tablespoons paprika
• 2 2 2 tablespoons salt
• 2 2 2 tablespoons garlic powder
• 1 1 1 tablespoon black pepper
• 1 1 1 tablespoon onion powder
• 1 1 1 tablespoon cayenne pepper
• 1 1 1 tablespoon dried oregano
• 1 1 1 tablespoon dried thyme

Details

Servings 5
Preparation time 15mins
Cooking time 105mins
Adapted from foodnetwork.com

Preparation

Step 1

ESSENCE:
Combine all ingredients thoroughly.

Combine the meat with the Essence and flour in a mixing bowl and toss to combine.

Heat the oil in a large cast iron Dutch oven or high-sided skillet over medium-high heat and brown the meat, in batches, until browned on all sides, 4 to 5 minutes.

Add 2 cups of the chicken broth and stir, scraping the bottom and sides of the pan to loosen any browned particles. Add the onions, bell peppers, salt, cayenne, and black pepper. Cook, stirring frequently, for 6 to 8 minutes, or until the vegetables are wilted. Reduce the heat to medium. Cover and cook, stirring occasionally, for 15 minutes.

Add the remaining cup of broth and continue to cook, uncovered, for about 1 hour longer, or until the meat is very tender and the gravy is thickened and flavorful. Add the parsley and serve immediately over white rice, if using.



Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William Morrow, 1993.