Experience the richness of Cajun cuisine with our Smothered Round Steak recipe. Using a technique similar to braising, this dish promises to deliver a mouth-watering meal that’s full of flavor!
Ingredients
- 2 lb. round steak
- 1/2 tsp. ground black pepper
- 1 tsp. ground white pepper
- 1/2 c. vegetable oil
- 2 bell peppers, chopped
- 1 c. beef stock or water
- 2 tsp. salt
- 1 tsp. ground red pepper
- all-purpose flour (dredging)
- 3 medium onions, chopped
- 1 celery rib, chopped
Cooking Method
- 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.”
Calorie: 600
Total cooking time: 1 hour 30 minutes
Difficulty level: Medium
The Epic Steak Journey
So there I was, standing in my kitchen with a 2 lb. round steak, a half teaspoon of ground black pepper and white pepper each, a cup of beef stock, some salt, a teaspoon of ground red pepper, flour, three onions, a celery rib, and two bell peppers. This wasn’t just any ordinary night. No, this was the night I was going to learn the art of smothering. Not the pillow-over-the-face kind, but the Cajun technique that Alex Patout promised would turn my steak into a culinary masterpiece.
The Great Pepper Debate
First off, who knew there were so many types of pepper? Ground black, white, red… it was like a pepper rainbow in my kitchen. But I digress. I generously seasoned my steak with the black and white pepper, the salt, and the red pepper. It’s a good thing I’m not a vampire because with all the hissing, I would have thought it was garlic.
An Oil Change in the Kitchen
Next, I set out to heat up the half cup of vegetable oil in my pan. I’ll be honest, I felt a bit like a mechanic doing an oil change. The oil started to dance and sizzle, a clear sign that it was ready for the steak.
The Browning Achievement
I then dredged the steak in flour and placed it into the hot oil. The sound of the steak hitting the hot oil was like a symphony to my ears. I felt like a maestro conducting a sizzling symphony. I browned the steak, making sure to get it just right, not blackened or looking like it had been left out in the sun.
The Veggie Party
Now it was time for the veggies. I chopped up the onions, bell peppers, and celery, turning my cutting board into a mini veggie mosaic. Into the pan they went, joining the steak. The smell was amazing. If I could bottle that scent, I’d be a millionaire.
The Final Stretch
Finally, I added the beef stock. You could also use water, but where’s the fun in that? I reduced the heat and let it simmer for a while. The anticipation was killing me. I could almost hear the steak whispering, “Be patient, good things come to those who wait.”
The Moment of Truth
After what felt like an eternity (but was probably just over an hour), it was time. I served up the steak, smothered in the veggie mixture, and took a bite. It was…amazing. Alex Patout, you genius, you. The steak was tender, the veggies were flavorful, and the whole thing just worked.
The Aftermath
In the end, my kitchen looked like a culinary war zone, but it was worth it. The smothered steak was a hit. It turned out that the art of smothering wasn’t just for pillows or hugs, it was perfect for steak too. So there you have it, folks. A day in the life of a wannabe Cajun chef. Now if you’ll excuse me, I have a pan to clean.
