I like to go to my local grocery store in the early morning hours to take advantage of the daily markdowns in the meat department. Last week I picked up round steaks for an awesome price so I whipped up this super flavorful Emeril inspired dish. The beef simmers for a long time until it's nice and tender, all the while the pan juices reduce and thicken until they turn into a luscious gravy. This recipe is utterly delicious and is one I'll definitely be making again. If you're not a fan of spicy heat, reduce the amount of cayenne in the recipe.
Start with 2 1/2 pounds of round steak. That's about 4 of these.
Trim away any large areas of fat.
Slice the steaks into 1/4-inch slices. This is very easy if you use a sharp knife.
Place the sliced round steak into a large bowl.
Prepare the herbs and spices - kosher salt, granulated garlic, black pepper, granulated onion, cayenne, thyme, paprika, and oregano.
Add 3 tablespoons of flour too.
Whisk everything together.
Pour the seasoned flour mixture over the sliced round steak.
Mix, mix, mix.
Heat oil in a large skillet and brown the round steak strips for several minutes on each side until they're nice and brown.
You don't want to crowd the pan so do this in batches.
As each batch of steak is browned, remove it from the pan and set it aside until later.
If there is any seasoned flour left over, pour it into the hot pan and stir it around for 30-60 seconds.
Doing this will "bloom" the flavor of the spices and help produce a luscious pan gravy.
Quickly add chicken stock. I used my homemade recipe (you can find it here). It's so incredibly good - you have to try it.
Add a mountain of sliced onions and peppers. Cook, stirring occasionally, for 8-10 minutes.
Add teh browned strips of round steak back to the pan. This is right about the tiem I thought the pan needed more color.
So I sliced up a red bell pepper and tossed it in. Much better, don't you think?
Reduce heat and simmer uncovered, stirring occasionally, for about an hour until the veggies cook down, the strips of round steak are tender, and the liquid reduces to a luscious pan sauce (don't be afraid to add a splash of water every now and then). Taste and see if you need to add any salt and pepper. Stir in 2-3 teaspoons of Worcestershire sauce and prepare to dine!
That's all there is to this amazing Emeril recipe. Serve it over cooked rice or buttered noodles adn await the compliments.
Some of the items used to make this recipe:
Emeril's Onion and Pepper Smothered Round Steak
- 2 1/2 pounds round steak, trimmed and cut into 1/4-inch slices
- Seasoned flour (recipe below)
- 1/4 cup vegetable oil
- 3 cups chicken broth
- 6 cups sliced onions
- 2-3 cups sliced sweet bell peppers (red, yellow, or orange)
- chopped fresh parsley
- 2-3 teaspoons Worcestershire sauce
- salt and pepper to taste
- cooked rice or buttered noodles for serving
- 3 tablespoons all purpose flour
- 2 1/2 teaspoons paprika
- 2 teaspoons Kosher salt
- 2 teaspoons granulated garlic or garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon granulated onion or onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Make the seasoned flour by combining the first 9 ingredients. Add the sliced round steak and toss to coat.
- In an 8-quart or larger dutch oven, heat the oil. Brown strips of round steak, on both sides, in several batches; remove from pan and set aside. If there's any left over seasoned flour, add it to the pan and stir to brown for 30-60 seconds (don't let it burn).
- Add chicken broth to pan and bring to a boil, gently scraping up any brown bits from the bottom of the pan.
- Add the onions and bell peppers; stir frequently for 8-10 minutes.
- Return steak strips and any juices that have collected back to the pan.
- Reduce heat to low and simmer for about an hour; stirring occasionally (watch to be sure all the liquid doesn't evaporate - add water if necessary).
- Taste for salt and pepper; adjust if needed.
- Stir in 2-3 teaspoons Worcestershire sauce. Serve over rice or buttered noodles.
adapted from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch