Smothered Round Steak

Smothered Round Steak

  • Prep Time: 15 mins
  • Total Time: 1 hrs 15 mins
  • Servings: 4

    • Ingredients

  • 2lbsround steaks( London broil, chuck, or round roasts may also be used)
  • 2teaspoonssalt
  • 1/2 teaspoonblack pepper, Ground
  • 1teaspoonred pepper, Ground
  • 1teaspoonwhite pepper, Ground
  • all-purpose flour( dredging)
  • 1/2 cupvegetable oil
  • 3mediumonions, chopped
  • 2bell peppers, chopped
  • 1celery rib, chopped
  • 1cup beef stock or 1cupwater

    • Directions

  • 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.

    • Reviews

  • “This was a very good principle recipe. By that I mean you can tweak spices to your liking but, as is it is yummy. I have modd’d this with a sprinkle of cayenne, tossed in dried parsley, and some nice deep cumin.You can use this same “technique” andmake wonderful stew like dishes. I think this is the ultimate comfort food for beginners. Thank You JULEZ!!!!!”

  • “Cooked everything as stated, except left out the celery.The meat was a little dry–I used round steak but that could just be the cut of meat.At the very end of cooking, I thickened the sauce with cornstarch and served over rice.Thanks, Julesong!”

  • “Used thin sirloin steaks and 1/2 the pepper and this was still very good. Thanks!”

  • “I used exactly half the amount of each pepper, and only a few tbsp of olive oil.I also omitted the flour.At the end I added a packet of Cajun brown gravy mix to thicken the liquid.It has a nice bite that was just right.Yummy served over rice.”

  • “Excellent recipe.I added about 1 teaspoon of brown gravy mix and mixed 1/2 cup vegetable oil with 1/2 cup olive oil.”

  • “Loved this recipe. It was easy and has a nice bite to it. I cut the round steak up into 1 inch strips then browned. I removed the steak and added ALL the veggies and sauteed, then returned steak to pan and stirred all together and cooked for an hour. Flavors blended wonderfully and the pepper gave it a nice zip.”

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