2 lb Round steak
2 ts Salt
1/2 ts Ground black pepper
1 ts Ground red pepper
1 ts Ground white pepper
1 x All-purpose flour (dredging)
1/2 c Vegetable oil
3 ea Medium onions, chopped
2 ea Bell peppers, chopped
1 ea Celery rib, chopped
1 c Beef stock or water
"Smothering is a multipurpose Cajun
technique that works wonders with everything from game
to snap beans. It's similar to what the rest of the
world knows as braising--the ingredients are briefly
browned or sauteed, then cooked with a little liquid
over a low heat for a long time." Season the roast
with one half of the salt and peppers. Dust with
flour on all sides. Heat the oil in a Dutch oven or
other large heavy pot over medium-high heat, add the
steak, and brown well on all sides. Remove the meat
and pour off all but 1 teaspoon of the oil. Add half
the onions, bell peppers, celery, and the other half
of the seasonings, and the stock or water. Stir well
and reduce the heat to the lowest possible point.
Return the roast to the pot and cover with the
remaining vegetables. Cover and let cook until the
meat is very tender, about 1 hour and 15 minutes.
Serve the meat in slices, with rice alongside and the
gravy over all.
When you try this recipe with other kinds of meat, be
sure to adjust the cooking times accordingly--let
tenderness be your guide. For extra flavorful roasts,
try larding with slivers of garlic before smothering.
Serves 4-6
