Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips





Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.









The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







Smothered Round Steak

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Main Dish Meats
Ingredients:

2 pounds Round steak
2 teaspoons Salt
1/2 teaspoon Ground black pepper
1 teaspoon Ground red pepper
1 teaspoon Ground white pepper
All-purpose flour (dredging)
1/2 cup Vegetable oil
3 each Medium onions -- chopped
2 each Bell peppers -- chopped
1 each Celery rib -- chopped
1 cup Beef stock or water


Preparation:

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













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.