Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Round steak 1/2 c Vegetable oil
2 t Salt 3 ea Medium onions, chopped
1/2 t Ground black pepper 2 ea Bell peppers, chopped
1 t Ground red pepper 1 ea Celery rib, chopped
1 t Ground white pepper 1 c Beef stock or water
1 x All-purpose flour (dredging)

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

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