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Round Steak and Onions
Louisiana Real and Rustic
Emeril Lagasse with Marcelle Bienvenu,
preparation makes an inexpensive cut of meat
tender, juicy, and decidedly delicious. Thin
pieces of round steak are
browned, then cooked with onions and bell peppers. Ask anyone in
South Louisiana about this dish and theyll tell you they were raised
on it. A big
strapping fellow I know says he ate so much as a child,
hes sure his right leg is
made of it..."
1 1/2 pounds top round steak,
about 1/4 inch thick
1 tablespoon flour
2 tablespoons vegetable oil
2 cups water
4 cups sliced onions
1 1/2 cups sliced bell peppers
1 1/4 teaspoons salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1. Cut the steak into 4-inch squares. Season the meat with the rub.
the meat with the flour to coat evenly.
2. Heat the oil in a large cast-iron skillet over medium-high heat
the meat, cooking on each side for 4 to 5 minutes. Add 1 cup of the
stir, scraping the bottom and sides of the pan to loosen any
browned particles. Add the
onions, bell peppers, salt, cayenne, and
black pepper. Stir for 6 to 8 minutes, or until
vegetables are wilted.
Reduce the heat to medium. Cover and cook, stirring occasionally,
for 15 minutes. Add the remaining 1 cup water and cook, uncovered,
for 15 to 20 minutes,
stirring occasionally and scraping the bottom
and sides of the pan to loosen any browned
Beef and Brew
Shredded Beef and
Softly Simmered Onions
Gigi's Swiss Steak
Index - Beef Recipe Archives
Do you know what it means
to miss New Orleans?
Recipe Archives Index