Cajun Smothered Round Steak
What’s better than fall-apart, fork tender round steak in a savory gravy with potatoes? Not much, except for toasty French bread to sop up the extra gravy on your plate! So, while I was on a blogging break during my dad’s illness, I wasn’t on a cooking break, as I still cooked for Brett and Andrew, and when I remembered, I took photos. Not the best photos, admittedly, but I think you get the idea.
and cut into serving size pieces
divided
2)
stock, divided
into wedges
Add
2 tablespoons of seasoning to the cup of flour
Dredge
trimmed round steak pieces in flour, and set aside.
Heat
11/2 tablespoons of oil in a large skillet
Add
steak pieces to skillet in batches and brown over medium-high heat 3
minutes each side; drain on paper towels, and repeat with remaining steaks,
adding more oil, as needed.
Remove
all but 1 tablespoons of oil from pan, and add diced vegetables to
skillet.
Sauté
the onion, bell pepper, celery, and garlic over medium-high heat, scraping
bits from bottom frequently; cook for about 5-7 minutes, or until wilted
and beginning to caramelize.
Return
steak to pan, turn heat to high and add 2 cups of the stock to the
skillet, bring to a boil; reduce heat to low and simmer for 2 hours,
stirring occasionally and adding stock, as needed.
Increase
heat, add potato wedges and green beans to skillet and pour in enough stock to barely
cover the potatoes; bring to a boil, cover, reduce heat, and simmer until potatoes are tender.
Remove bay leaves before serving.
Taste for seasoning, adding salt and additional seasoning.
Serve with hot French bread. If you want a truly Cajun experience, serve over rice.
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