This classic Cajun dish transforms a humble round steak into a tender, flavor-packed meal using the traditional technique of smothering. The beef is seasoned with a blend of peppers, dredged in flour, and seared to create a rich base for the gravy. It then simmers slowly with onions, bell peppers, and celerythe holy trinity of Cajun cookinguntil fork-tender. The result is a hearty, aromatic stew perfect served over steamed rice. Ideal for weeknight dinners or family gatherings, this recipe delivers deep, savory comfort with minimal fuss. Its a timeless way to enjoy beef that highlights bold spices and slow-cooked tenderness.
Smothered Round Steak
Description
This classic Cajun dish transforms a humble round steak into a tender, flavor-packed meal using the traditional technique of smothering. The beef is seasoned with a blend of peppers, dredged in flour, and seared to create a rich base for the gravy. It then simmers slowly with onions, bell peppers, and celerythe holy trinity of Cajun cookinguntil fork-tender. The result is a hearty, aromatic stew perfect served over steamed rice. Ideal for weeknight dinners or family gatherings, this recipe delivers deep, savory comfort with minimal fuss. Its a timeless way to enjoy beef that highlights bold spices and slow-cooked tenderness.Ingredients
Directions
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Season the round steak on both sides with half of the salt, ground black pepper, ground red pepper, and ground white pepper.
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Dredge the seasoned steak in all-purpose flour, coating all sides thoroughly and shaking off any excess.
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Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat.
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Add the floured steak to the hot oil and brown well on all sides.
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Remove the meat from the pot and set aside on a plate.
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Pour off all but 1 tablespoon of the cooking oil from the pot.
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Add half of the chopped onions, bell peppers, and celery to the pot along with the remaining salt and pepper seasonings.
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Saut vegetables briefly, then stir in the beef stock or water.
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Reduce the heat to low to maintain a gentle simmer.
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Return the browned steak to the pot and cover it with the remaining chopped vegetables.
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Cover the pot and let the steak cook until very tender, about 1 hour and 15 minutes.
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Remove the steak and slice it. Serve with the gravy and vegetables spooned over steamed rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 711.3kcal
- % Daily Value *
- Total Fat 36.6g57%
- Saturated Fat 15.3g77%
- Cholesterol 186.1mg63%
- Sodium 9914.4mg414%
- Total Carbohydrate 20.3g7%
- Dietary Fiber 1.2g5%
- Sugars 0.2g
- Protein 68.6g138%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
"Smothering" is a traditional Cajun technique similar to braising, where ingredients are browned and then cooked slowly with a small amount of liquid. This method tenderizes tougher cuts of meat like round steak.
For extra flavor, consider larding the steak with slivers of garlic or bacon before dredging in flour.
Adjust the amount of red pepper and black pepper to your preferred heat level.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day.
