Smothered Round Steak Recipes

SMOTHERED ROUND STEAK

Steps:

• In a 3-qt. slow cooker, toss beef with flour, salt and pepper. Stir in all remaining ingredients except noodles., Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with noodles.

SMOTHERED ROUND STEAK

Steps:

• Season the meat 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 meat, 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 meat 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 meat, try larding with slivers of garlic before smothering.

ONION AND PEPPER SMOTHERED ROUND STEAK

Steps:

• 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.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

SMOTHERED ROUND STEAK (OR VENISON)-AN OLD AND RELIABLE RECIPE.

Steps:

• Trim the meat and cut it into 1-by-3-inch slices. Sprinkle with white pepper. Preheat a large nonstick skillet over high heat. Add the oil. In batches if necessary, brown the meat on all sides, about 3 minutes. Add the onions, enough of the water to cover the bottom of the pan by 1/4 inch, and the bouillon cube. Cover, reduce the heat to medium-low, and simmer until tender, 20 to 40 minutes, depending upon the cut of meat.

SMOTHERED ROUND STEAK

Steps:

• Season round steak with salt, black pepper and garlic powder. Brown steak in oil until very brown on both sides, be patient, this step is very important to the success of your gravy. When very brown, take steak out and put onion in to brown. Add steak back to the pot, add mushrooms and cover with water. Cook on medium heat until steak is very very tender, you may need to add water as you go. If you want to thicken the gravy, sprinkle some wondra at the end and boil.

BASIC SMOTHERED STEAK AND ONIONS

Steps:

• Mix the flour, salt and pepper together.
• Pound this mixture into the meat well.
• Cut the meat into 4-6 pieces.
• Heat the oil in a heavy skillet and cook the steaks in batches over medium-high heat until brown on both sides.
• Remove the meat and reduce the heat to medium.
• Add the onions and cook until limp and golden.
• If the pan is dry, add a few tablespoons of water to the skillet.
• Lay the meat over the onions and add the bay leaves, thyme, beer and beef stock.
• Cover tightly and reduce the heat to low.
• Simmer gently for 30-40 minutes until the meat is very tender.
• Do not let it boil.
• Remove the bay leaves and adjust the seasoning with salt and pepper.
• If the sauce is too thin, remove the meat and raise the heat; boil until the liquid thickens slightly.
• Serve the steaks topped with the onions and sauce.
• This is good served with either mashed potatoes or buttered noodles.