I'm a big fan of stews and smothered dishes. The husband enjoys a good stew, but his favorite dish is the focus of today's post - smothered round steak. My recipe is based on his mom's, but I've taken it to another level, that of Cajun, as you can see. As I've said in the past, the husband is a picky eater, so when he requests a dish, you know it's good.
I've added potatoes and green beans, and while potatoes are common place in many smothered beef and chicken dishes, green beans are, um, not. But, it's how his Mom made it, and although I'm all for tweaking a recipe, the green beans are necessary to dish, as per the husband. And, honestly, they work. And, guess what? The beans are canned! I know, I know, but trust me. I've tried fresh and I've tried frozen, and you know, the taste is not so great, but canned beans are really, really good in this dish. I won't stop you from trying fresh; by all means, I love my readers to expand on my recipes. I'll just say this, the canned work perfectly fine and will save you some time, to boot! With that said, I'd love to add carrots to this dish, because I know they would be awesome! However, I don't relish watching the husband pick them out and place them on the side of his dish...compromise, people, compromise...it's what makes a great relationship!
Cajun Smothered Round Steak
2 lbs round steak, trimmed of fat and cut into serving size pieces
1 cup flour
4 tablespoons salt-free Cajun seasoning, divided
4 tablespoons light-colored oil, divided
1 large onion, diced
1 bell pepper, diced
2 stalks celery, diced
2 tablespoons minced garlic (I use 2)
2 bay leaves
3-4 cups salt-free beef stock, divided
1 lb red potatoes, peeled and cut into wedges
2 cans whole green beans, drained and rinsed
Salt, to taste
DirectionsAdd 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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