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Filtering by Category: beef

Corned Beef and Cabbage Dinner

Patricia Reitz

Traditional Corned Beef and Cabbage - ButterYum

Traditional Corned Beef and Cabbage - ButterYum

You don't have to be Irish or wait for St. Patrick's Day to enjoy Corned Beef and Cabbage - it simmers away on your stovetop for hours, making your house smell amazing and giving you plenty of time to do other things.  Every time I make it, I look forward to having leftovers so I can make other yummy things like Corned Beef Hash and Reuben Sandwiches. 

Buy a package of corned beef.  The one pictured above is the flat cut.

Place in a stock pot and cover with cold water by 1 or 2 inches.

Add the seasoning packet.

Bring to a gentle boil, then lower heat to a simmer, cover, and cook for 50 minutes per pound.  Skim as needed.

An hour before it's done, add the carrots.  A half hour before it's done, add the potatoes.  Be sure to keep covered.

Traditional Corned Beef and Cabbage Recipe - Tutorial w/PHOTOS

Fifteen minutes before it's done, add the cabbage wedges - again, being sure to keep the stockpot covered so the cabbage can steam (it does not need to be submerged under the water).  

When done, carefully remove veggies and corned beef.  Trim excess fat from corned beef and slice thinly across the grain.  

Traditional Corned Beef and Cabbage

serves 2-3 people per pound

Printable Recipe


  • 4 pound packaged corned beef (point or flat cut)
  • 1 pound red new potatoes, cut into 1 1/2-inch pieces
  • 1 pound baby carrots
  • 1 small head green cabbage, cut into 8 wedges (keep core in tact to keep wedges from falling apart)


  1. Place corned beef and seasoning packet in 6 or 8-quart stock pot.  
  2. Fill stock pot with enough water to cover the corned beef by an inch or two.
  3. Bring to a boil, then cover and reduce heat to a simmer, cooking for a total of 50 minutes per pound (my 4 pound corned beef cooked for a total of about 3 hours and 20 minutes).  Feel free to skim any scum that rises to the surface, being careful not to remove seasonings.
  4. An hour before the corned beef is done, put the carrots in the stockpot, making sure they go do down into the water.
  5. a half hour before the corned beef is done, put the potatoes in the stockpot, making sure they go down into the water.
  6. Fifteen minutes before the corned beef is done, place wedges on top of corned beef .  It's okay if the cabbage wedges don't get submerged under the water - cover the stockpot and the steam in the pot will cook the cabbage.  
  7. Carefully remove the cabbage wedges from the pot and place on serving platter.
  8. Remove corned beef from stockpot and place on cutting board; slice thinly across the grain and arrange on serving platter.
  9. Remove carrots and potatoes from stock pot and arrange on serving platter.
$79.95 $119.95

Roast Beef and Mushroom Crostini

Patricia Reitz

Roast Beef and Mushroom Crostini - ButterYum

Roast Beef and Mushroom Crostini - ButterYum

Need a killer appetizer that's guaranteed to please?  Look no further than these Roast Beef and Mushroom Crostini.  

Start by cutting 8 slices of really good quality french baguette about 1/2-inch thick.

Place the bread slices on a quarter sheet pan and drizzle both sides with really good extra virgin olive oil.

Use a pastry brush to spread that oil all over.

Sprinkle with kosher salt and freshly ground black pepper.

Pop in oven until toasted.  Watch them carefully - mine only took about 10 minutes.  Remove the toasted bread from the oven and rub the top of each slice with a whole clove of peeled garlic. 

In the meantime, chop a pound of button mushrooms into 1/4-inch pieces.

Heat a little butter and olive oil in a large skillet over medium heat....

....and for extra flavor, add a clove of crushed garlic.

Add the mushrooms and a pinch of kosher salt.

Excuse the bad photo, but you can see the mushrooms will give off a lot of water as they begin to cook.

But that water will eventually evaporate and the mushrooms will shrink down, their flavor intensifying along the way.

Stir frequently until the mushrooms are nice and caramelized.  Turn off the heat, it's time to assemble the crostini.

Top each slice of toasted, garlic-rubbed bread with one slice of thin slice of premium roast beef.

If you'll be eating these crostini "in polite company", you may want to chop the roast beef. 

Top each slice of roast beef with 2 small slices of ripe tomato (I used small Campari tomatoes, but Romas would be nice as well).  Season tomatoes with a light sprinkling of kosher salt and freshly ground black pepper.

Top the tomato slices with 1 heaping tablespoon of caramelized mushrooms and a generous sprinkling of sliced scallions.

And there you go.  Try not to eat half of them before you serve your guests!

Roast Beef and Mushroom Crostini Appetizer Recipe WITH PHOTOS  


Roast Beef and Mushroom Crostini

Makes 8 Crostini

Printable Recipe


  • 8 slices of baguette (1 1/2 x 3 x 1/4-inch thick)
  • premium extra virgin olive oil
  • 2 cloves garlic (1 whole, 1 pressed)
  • kosher salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 pound white button mushrooms, cut into 1/4-inch dice
  • 8 slices thinly sliced premium roast beef
  • 16 slices small campari or roma tomato (1 1/2-inch diameter)
  • 2 scallions, chopped (green tops only)


  1. Preheat oven to 400F.
  2. Brush both sides of baguette slices with olive oil and place on unlined quarter sheet pan; sprinkle with kosher salt and freshly ground black pepper.  
  3. Place in oven on center rack until toasted, about 10 minutes (watch carefully).
  4. Remove toasted bread from oven and rub the top of each slice with a whole peeled garlic clove; set aside.
  5. In a large skillet, heat 1 tablespoon extra virgin olive oil and 2 tablespoons unsalted butter.
  6. Add mushrooms, pressed garlic, and a pinch of salt; saute until caramelized, stirring frequently, about 15 minutes.
  7. Remove from heat.
  8. Top each slice of toasted bread with 1 thin slice of premium roast beef.
  9. Next add 2 slices of tomato and sprinkle lightly with kosher salt and freshly ground black pepper.
  10. Top the tomatoes with 1 heaping tablespoon of caramelized tomatoes and sprinkle with chopped scallions. 


  • Chill leftover mushrooms in an airtight container for up to 5 days.
$4.97 $9.99

Three Napkin Skillet Burgers

Patricia Reitz

Three Napkin Skillet Burgers - ButterYum

Three Napkin Skillet Burgers - ButterYum

In a huge hurry?  Here's a super quick, but incredibly satisfying recipe for the juiciest, most delicious burgers ever.  Be sure to serve them with extra napkins.

Start with a cool skillet - use your fingers to press 4-ounce burgers very thin into 1/4-inch thickness.

How to make juicy burgers in a skillet PHOTOS

Sprinkle well with kosher salt and pepper.

Turn heat on medium-high and cook burgers on 1st side until they begin to brown.  This should only take a couple of minutes.

Then flip the burgers over and sprinkle them with my secret ingredient.

This stuff by McCormick is my favorite.

You could just use more salt and pepper if you don't have hamburger seasoning, but it makes them taste more hamburgery, if you can believe it.

We're almost ready to eat!  Top each burger with a slice of your favorite cheese and continue to cook until the burgers are done and the cheese is melted and gooey.  Total cook time is less than 5 minutes.  Can't beat that!

how to make burgers in a pan w/PHOTOS

Oh how I wish you could smell these burgers!

how to make the best burgers in a skillet or frying pan

Serve with lettuce and tomato (be sure to sprinkle the tomato with salt and pepper).  Despite their thin nature, they're remarkably juicy.  Okay, I can't stand it, my mouth is watering - time to eat!

Three Napkin Skillet Burgers

Printable Recipe


  • 1 pound ground beef
  • kosher salt and pepper
  • hamburger seasoning
  • 4 slices of cheese
  • 4 rolls
  • 4 crispy lettuce leaves
  • 8 slices ripe tomato


  1. Divide beef into 4 equal portions.
  2. Press each portion of beef into 1/4-inch thick burgers; place in cool nonstick or cast iron skillet.
  3. Sprinkle each burger with kosher salt and pepper.
  4. Turn heat on to medium-high and cook burgers on 1st side until brown.
  5. Flip burgers and sprinkle with Hamburger seasoning.
  6. Top each burger with a slice of cheese; cook until melted.
  7. Serve on rolls with lettuce and tomato slices that have been sprinkled with salt and pepper.
Chef Craft

Zucchini Meatloaf Minis

Patricia Reitz

Zucchini Meatloaf Minis - ButterYum

Zucchini Meatloaf Minis - ButterYum

It's late summer and either your garden is overflowing with zucchini, or your friends and family's gardens are overflowing with zucchini and they're begging you to take some off their hands, or they're sneaking some into your car, or they're leaving some at your front door, etc, etc.  Right?  So here's a great recipe that will help you use up some of that bounty.  These mini zucchini meatloaves are so moist and tasty, and because they're so small, the oven won't be on long enough to heat up the house.  I like to make a double batch so we have leftovers in the fridge to snack on.  We pop them in the microwave for about a minute and that's that.  Great for the kid's lunch box too.   

More zucchini recipes:

You can mix the ingredients by hand, but I like to mix them in my stand mixer using the dough hook attachment.  It mixes everything together so quickly and evenly.

This recipe makes 10 mini meatloaves - I made a double batch so that's why you see all 12 indentations filled.  If I had made a single batch, I would have left the two cups in the center empty.  By the way, these commercial quality USA Pans are totally awesome.

Are you a fan of ketchup or bbq sauce on your meatloaf?  We are.  I usually make a ketchup/brown sugar topping, but I had a jar of this country ketchup in the pantry.  It's very sweet and tangy, almost bbq-y, it was excellent all by itself.

Fun for any age.


makes 10 mini meatloaves

Printable Recipe



  1. Preheat oven to 350F and spray a 12-cup muffin pan with non-stick cooking spray. 
  2. Combine the beef, zucchini, onion, bread crumbs, ketchup, egg, salt, and pepper (I like to do this in the stand mixer fitted with a dough hook).
  3. Divide meat mixture evenly among 10 muffin cups and top each with about a tablespoon of barbecue sauce (or your favorite ketchup/brown sugar meatloaf topping).
  4. Bake for about 25 minutes.  
  5. Rest for 5 minutes before removing from pan.


  1. Depending on the fat content of the beef used, you may need to blot fat to drain from mini meatloaves after removing them from the pan.  
  2. Also, if your shredded zucchini is very wet, you may want to squeeze some of the moisture out of it before adding to the meat mixture.  I used medium sized zucchinis and didn't feel the need to squeeze any moisture out of them.

Marinated Skirt Steak

Patricia Reitz

The weather is going to be beautiful this weekend and I can't wait to sink my teeth into this fantastic marinated skirt steak.  This marinade is so tasty, my mouth is watering just thinking about it.  Feel free to substitute flap steak or hanger steak if you like.  My favorite way to eat these paper thin flavor bombs is on top of a tossed green salad, but they're great in tacos and fajitas, and I've even been known to snack on them cold right out of the fridge.  Enjoy!   

simple skirt steak recipe. how to grill skirt steak. marinated skirt steak recipe with photos. how to cook skirt steak.

You can use skirt steak, flap steak, or hanger steak for this recipe.  They're all fantastic.

simple skirt steak recipe. how to grill skirt steak. marinated skirt steak recipe with photos.

To make the the marinade, you'll need worcestershire sauce, balsamic vinegar, canola oil, salt, pepper, a clove a garlic, a scallion, and McCormick Hamburger seasoning (magic stuff!).

marinade for skirt steak, flank steak, flap steak, hanger steak.

Combine the marinade ingredients together in a small food processor.

marinade for skirt steak, flank steak, flap steak, and hanger steak.

Blitz, blitz, blitz.  Reserve 2 tablespoons of the marinade and chill.  This will be used as sauce later.

simple skirt steak, flap steak, hanger steak recipe. how to grill skirt steak, flap steak, hanger steak. marinated skirt steak, flap steak, or hanger steak recipe with photos. how to cook skirt steak, flap steak, or hanger steak.

Put the trimmed steak in a large zip-top bag and pour in the remaining marinade.  Close the bag and massage the marinade so all the meat gets coated.

simple skirt steak, flap steak, hanger steak recipe. how to grill skirt steak, flap steak, hanger steak. marinated skirt steak, flap steak, or hanger steak recipe with photos. how to cook skirt steak, flap steak, or hanger steak.

Refrigerate the marinating meat for 4-24 hours, tossing every now and then if you think about it.

Grill for 2-4 minutes per side.  Here's I cooked them on a griddle, but sometimes we cook them on the grill outside.  

My mouth is watering!

simple skirt steak, flap steak, hanger steak recipe. how to grill skirt steak, flap steak, hanger steak. marinated skirt steak, flap steak, or hanger steak recipe with photos. how to cook skirt steak, flap steak, or hanger steak.

Slice very thin across the grain.

simple skirt steak, flap steak, hanger steak recipe. how to grill skirt steak, flap steak, hanger steak. marinated skirt steak, flap steak, or hanger steak recipe with photos. how to cook skirt steak, flap steak, or hanger steak.

Toss with pan drippings and/or the 2 tablespoons of reserved sauce.  Enjoy! 

Items used to make this recipe:

Balsamic Marinated Skirt Steak

makes 4 servings

Printable Recipe


  • 2 pounds skirt steak, flap steak, or hanger steak, trimmed and cut into 4-inch wide pieces

  • 6 tablespoons balsamic vinegar

  • 4 tablespoons canola oil

  • 2 tablespoons worcestershire sauce

  • 1 scallion

  • 1 clove garlic

  • 1/2 teaspoon freshly ground black pepper

  • 1 1/2 teaspoons kosher salt

  • 1 1/2 teaspoons McCormick "Hamburger" Seasoning (or any steak seasoning, but trust me, the hamburger seasoning is the bomb)


  1. Trim skirt steak of excess fat or silver skin.

  2. Cut steaks, in the direction of the grain, into approximately 4-inch wide pieces; place in a gallon-size zip top bag.

  3. Make marinade by processing the remaining ingredients in a blender or food processor; reserving 2 tablespoons of the marinade to serve as a sauce.

  4. Pour remaining marinade over steaks in zip top bag; seal bag well and knead to make sure the marinade reaches all surfaces of the meat; chill for 4 to 24 hours (tossing every few hours). Chill the reserved 2 tablespoons of marinade separately.

  5. Remove steaks from marinade and dry with paper towels.

  6. Preheat grill (or cast iron pan on the stove top); cook steaks for 2-4 minutes per side.

  7. Allow steaks to rest for 5-10 minutes before slicing thinly across the grain.

  8. Toss with reserved marinade and serve. Makes 4 servings.

Note: if cooking on the stove top, remove steaks and deglaze pan with 1/4 cup water and reserved marinade; cook until mixture reduces by half, then pour over sliced steaks and serve.

Steak and Eggs

Patricia Reitz

We had a couple of steaks leftover from dinner one night so I made Steak and Eggs for lunch the next day.  It's a really wonderful combination that makes a very hearty meal.  Here's how I made it. 

First you'll need to grab your leftover steak from the fridge.  We're going to use both the steak and any drippings that have accumulated in the storage container so be sure to save them.

Slice a couple of small to medium sized onions into 1/4-inch rings.  Saute them with a pat of butter and a sprinkling of salt over medium-low heat for a few minutes.  

When the onions are translucent and start to caramelize, turn the heat all the way down to low and cover the pan.   Cook covered, stirring occasionally, for 20-30 minutes until the onions are a lovely golden brown color. 

Stir in the steak drippings from the storage container.  If you don't have enough drippings, add a splash of water.


Now slice that leftover steak into thin strips.

Add the steak to the onions.  Stir it all together and continue cooking until the steaks strips are heated through.  Remove from heat and reserve until needed.

Time to scramble some eggs.  When I have a lot of eggs to scramble, I like to beat them in a jar.  Less sloshing and spillage than when I use a bowl.  

Okay, heat a little butter and olive oil in a nonstick skillet. Incidentally, Swiss Diamond is hands down my favorite nonstick cookware for making eggs.  And I've tried all the high end brands.  

I'm jazzing my scrambled eggs up with a little cheese and chives.  If I had mushrooms or bell peppers, I would have tossed them in too.  Don't forget to season with salt and pepper. 

How do you like your scrambled eggs?  One of my kids likes them wet and creamy; another likes them bone dry.  The hubs and I like them somewhere in the middle. 

Take note of how well the eggs release from that Swiss Diamond pan - it's the most used nonstick pan in my kitchen.  We've used it 5 or 6 days a week for more than 2 years and it's awesome.  I use it, my husband uses it, my teenagers use it, and it performs perfectly every single time.  Love, love, love this pan.  My only regert is that I didn't purchase a bigger one.     

Oh, back to lunch.  Divvy the eggs up onto serving plates and top with the steak and onion mixture.  Prepare for the family to devour every bite.  Enjoy! 

Items used to make this recipe:

Steak and Eggs

makes 2 servings

Printable Recipe


  • 1 leftover NY strip steak, sliced thin

  • 2 medium onions, sliced 1/4-inch thick

  • 1 tablespoon butter

  • 5 large eggs

  • kosher salt and ground black pepper to taste

  • 1/4 cup shredded cheddar cheese

  • chopped chives or scallions


  1. Saute sliced onions in a tablespoon of butter with a sprinkling of salt over medium-low heat for a few minutes until they start to caramelize.

  2. Cover with lid and lower heat; continue cooking for 20-30 minutes, stirring occasionally, until the onions are light golden brown.

  3. Add any reserved drippings from the leftover steak.

  4. Stir in sliced steak and heat through; remove from heat and set aside.

  5. In a clean nonstick skillet, heat a pat of butter and a little olive oil.

  6. Scramble the eggs in the skillet; season with salt and pepper.

  7. Just before the eggs are done to your liking, stir in the cheddar cheese and chipped chives or scallions.

  8. Top eggs with reserved steak and onion mixture.

Make Ahead Freezer Meatballs

Patricia Reitz

Make Ahead Freezer Meatballs - ButterYum

I don't know why it's taken me so long to share this great meatball recipe with you, but here it is.  They've been a family favorite for years.  

The recipe makes a huge batch of 180 meatballs, which I freeze in small batches that can easily be used for pasta, soup, sandwiches, etc.   Feel free to scale the recipe down if you like.  Here's how they're made.  

The cast of characters - eggs, A1 sauce, Italian bread crumbs, onion, cornstarch, ground beef, and S&P.  

If you have a 6-quart or larger stand mixer, you can mix everything in the same batch - otherwise mix in two batches.  Alternatively, you can mix everything by hand in a very large bowl or stockpot.

Use the dough hook on low speed, stopping to scrape the sides of the bowl as needed.  It'll take a couple minutes, but it'll mix everything nicely.

We're almost done.


Portion the meatballs using a #50 scoop and place them on parchment lined half sheet pans, 30 per pan.

Bake for 15 minutes.  That's all - cool and freeze in airtight containers for up to 3 months. 


Items used to make this recipe:

Make Ahead Freezer Meatballs

makes about 180 meatballs (using a#50 scoop)

Printable Recipe



  1. Preheat oven to 400F and line 2 half sheet pans with parchment paper.  
  2. In a 6-quart or larger stand mixer fitted with the dough hook, combine all the ingredients on low speed for 2-3 minutes, or until fully mixed.
  3. Use a #50 scoop to portion mixture; rolling in the palm of your hands to form meatballs (I like to wear these).
  4. Place 30 meatballs, evenly spaced, on each sheet pan.
  5. Bake for 15 minutes.
  6. Cool completely and store in airtight freezer-safe container.  

Note: Freeze meatballs for up to 3 months.  

PF Chang's Copycat Mongolian Beef

Patricia Reitz

PF Chang's Mongolian Beef - ButterYum

The closest PF Chang's restaurant is more than an hour away so I haven't had the pleasure of eating their food in person, but I've seen this copycat recipe on a number of blogs so I thought I'd give it a try.  So glad I did - we loved it.

In a large skillet, combine the first six ingredients.

Simmer over medium high heat until the mixture thickens.

Turn off the hat and reserve until later.

Toss the steak strips with cornstarch and let them rest until the oil heats up.

Fry the steak strips in batches until the edges turn brown.

It's not necessary to cook the steak completely at this point.

Drain steak strips on paper towels.

Return sauce to heat; add steak strips and stir for several minutes until cooked through.

Add sliced scallions and serve.

PF Chang's Copycat Mongolian Beef

Printable Recipe


  • 2 teaspoons vegetable oil
  • 1/2 teaspoon minced ginger
  • 1 tablespoon minced garlic
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup light brown sugar, lightly packed
  • 1 cup vegetable oil
  • 1 pound flank steak or London broil, cut into 1/4-inch thick strips
  • 1/4 cup cornstarch
  • 2 scallions, sliced 


  1. In a large nonstick skillet over medium high heat, combine the first 6 ingredients together.
  2. Simmer mixture, stirring occasionally, until the mixture thickens; remove from heat and reserve.
  3. In a large bowl, coat the steak strips with the cornstarch.
  4. In the meantime, heat 1 cup vegetable oil in a deep skillet or saucepan.
  5. In batches, fry the steak strips until they turn brown around the edges (they don't have to be cooked completely at this point); drain on paper towels.
  6. Return the first skillet (the one with the sauce) back to the heat and add fried steak strips; stir frequently until steak is cooked completely and is well coated with sauce.
  7. Sprinkle scallions over steak strips and serve.

Mexican Beef Casserole

Patricia Reitz

Mexican Beef Casserole - ButterYum

I didn't grow up eating casseroles, and honestly, I've never really been a fan of them, but I do recognize their advantages - they can be assembled ahead of time, they make an easy meal to take to church or to a sick friend, and they always seem to look good, even when they don't taste so great.  Fortunately, this casserole can be made ahead, is easy to transport, looks good, AND IT TASTES GREAT!  I hope you enjoy it as much as we do.       

Mexican Beef Casserole

makes one 9x13-inch casserole

Printable Recipe


  • 1 tablespoon vegetable oil
  • 3/4 cup converted rice
  • 1/2 cup chicken stock
  • 1 10-ounce can Ro-tel tomatoes
  • 1 tablespoon vegetable oil
  • 1 1/2 pounds ground beef (80/20)
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 5 cloves garlic, minced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried ground coriander
  • 1 tablespoon dried ground cumin
  • 1 15-ounce can tomato sauce (not pasta sauce or pizza sauce)
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can pinto beans, rinsed and drained
  • 1 1/2 cups frozen corn kernels
  • 8 ounces shredded Mexican blend cheese
  • 1 1/2 cups diced red bell pepper
  • 5 scallions, sliced (white and green parts)
  • 1 teaspoon dried parsley, crushed in the palm of your hand
  • 1/2 cup sliced black olives (optional)


  1. Preheat oven to 350F.
  2. In a small skillet, toast rice in 1 tablespoon of oil until golden brown; about 5 minutes.
  3. Put toasted rice in the bottom of a 9x13 casserole dish; add chicken stock and Ro-tel tomatoes and stir to combine.
  4. In a very large skillet, heat 1 tablespoon of oil.  Cook ground beef, onions, garlic, green peppers, salt, and pepper until beef is cooked through.  
  5. Remove from heat and stir in coriander, cumin, and canned tomato sauce.
  6. Layer meat mixture on top of rice mixture in casserole dish.
  7. Spread beans and corn evenly over meat mixture
  8. Spread cheese evenly over beans and corn.
  9. Sprinkle cheese with minced red bell pepper, chopped scallions, crushed parsley, and optional black olives.
  10. Cover casserole dish tightly with non-stick foil
  11. Bake for 1 hour, rest for 10-15 minutes before serving.

Note: casserole can be assembled and refrigerated for several days before baking. Just place cold casserole dish (covered) in cold oven, set the oven temp to 350F and bake for a total of 90 minutes.


Emeril's Onion and Pepper Smothered Round Steak

Patricia Reitz

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.

Items used to make this recipe:

Emeril's Smothered Round Steak w/Onions and Peppers

serves 6

Printable Recipe 


  • 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

Seasoned Flour:

  • 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


  1. Make the seasoned flour by combining the first 9 ingredients. Add the sliced round steak and toss to coat.

  2. 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).

  3. Add chicken broth to pan and bring to a boil, gently scraping up any brown bits from the bottom of the pan.

  4. Add the onions and bell peppers; stir frequently for 8-10 minutes.

  5. Return steak strips and any juices that have collected back to the pan.

  6. 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).

  7. Taste for salt and pepper; adjust if needed.

  8. Stir in 2-3 teaspoons Worcestershire sauce. Serve over rice or buttered noodles.

adapted from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch