Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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