---------- Recipe via Meal-Master (tm) v8.03

     Title: Smothered Round Steak
Categories: Cajun, Main dish, Meats
     Yield: 4 servings

     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 md Onions; chopped
     2    Bell peppers; chopped
     1    Celery rib; chopped
     1 c  Beef stock or water

 Alex Patout says, "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 ts 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.

 From Alex Patout's "Cajun Home Cooking" Random House Inc.
 ISBN 0-394-54725-X

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