Smothered Round Steak

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Servings: 6 servings Difficulty: Advanced
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A tender, slow-braised Cajun classic with rich gravy and aromatic vegetables
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This Smothered Round Steak is a quintessential Cajun comfort food that transforms a tougher cut of beef into a melt-in-your-mouth delicacy. By using the traditional technique of smothering—essentially a gentle, covered braise—the steak becomes incredibly tender while absorbing the deep flavors of the savory gravy. The dish is built on a foundation of the “holy trinity” of Cajun cooking: onions, bell peppers, and celery, which simmer alongside the meat to create a rich, aromatic sauce. Seasoned with a blend of black, white, and red pepper, it offers a warm, spicy kick that is perfectly balanced by the mild sweetness of the vegetables. Ideal for a hearty weeknight dinner, this recipe serves four and pairs beautifully with steamed white rice or crusty bread to soak up the delicious jus.

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Smothered Round Steak

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 servings Calories: 1025.5

Description

This Smothered Round Steak is a quintessential Cajun comfort food that transforms a tougher cut of beef into a melt-in-your-mouth delicacy. By using the traditional technique of smothering—essentially a gentle, covered braise—the steak becomes incredibly tender while absorbing the deep flavors of the savory gravy. The dish is built on a foundation of the "holy trinity" of Cajun cooking: onions, bell peppers, and celery, which simmer alongside the meat to create a rich, aromatic sauce. Seasoned with a blend of black, white, and red pepper, it offers a warm, spicy kick that is perfectly balanced by the mild sweetness of the vegetables. Ideal for a hearty weeknight dinner, this recipe serves four and pairs beautifully with steamed white rice or crusty bread to soak up the delicious jus.

Ingredients

Directions

  1. Divide the salt, black pepper, red pepper, and white pepper in half.
  2. Season the round steak generously with half of the spice mixture.
  3. Dredge the seasoned steak in all-purpose flour, coating all sides evenly.
  4. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat.
  5. Add the floured steak to the hot oil and brown well on all sides.
  6. Remove the browned steak from the pot and set aside on a plate.
  7. Pour off all but 1 teaspoon of the fat from the pot.
  8. Add half of the chopped onions, bell peppers, and celery to the pot.
  9. Sprinkle the remaining half of the spice mixture over the vegetables.
  10. Pour in the beef stock or water and stir to combine with the browned bits in the pot.
  11. Reduce the heat to the lowest possible setting to maintain a gentle simmer.
  12. Return the steak to the pot and cover it with the remaining chopped vegetables.
  13. Cover the pot with a lid and let cook undisturbed for about 1 hour and 15 minutes, or until the meat is fork-tender.
  14. Remove the steak and let it rest briefly before slicing.
  15. Serve the sliced steak alongside rice, spooning the vegetable gravy over the top.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 1025.5kcal
% Daily Value *
Total Fat 66.9g103%
Saturated Fat 19.8g99%
Cholesterol 186.1mg63%
Sodium 9928.4mg414%
Total Carbohydrate 31.5g11%
Dietary Fiber 4.1g17%
Sugars 5.8g
Protein 70.1g141%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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