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
