Onion and Pepper Smothered Round Steak

Onion and Pepper Smothered Round Steak

onion pepper steak


Recipe courtesy of Emeril Lagasse

Last night we were having steak that I had taken out of the freezer two days ago. Now after you freeze something then thaw it you cannot refreeze it. Again we were looking for a different way to papered it. This looked good as we on hand all of the ingredients and we liked the flavor profile. We did cut the recipe in half and we really enjoyed it when it was ready. I am not big on plain white rice but the sauce from the beef on the rice was out of this world.  This is very easy to make, takes about 1 1/2 hours most of which is simmering time and well worth it.

  • 2 1/4 pounds thin top round steak, sliced into strips about 1/4-inch thick
  • 1 1/2 tablespoons Essence, recipe follows
  • 1/4 cup vegetable oil
  • 3 tablespoons all-purpose flour
  • 3 cups chicken broth, divided
  • 6 cups sliced onions
  • 2 cups sliced red and green bell pepper
  • 3 teaspoons salt
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon freshly chopped parsley leave
  • White rice, for serving, optional

Emeril’s Essence

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Combine the meat with the Essence and flour in a mixing bowl and toss to combine.

Heat the oil in a large cast iron Dutch oven or high-sided skillet over medium-high heat and brown the meat, in batches, until browned on all sides, 4 to 5 minutes. Add 2 cups of the chicken broth and stir, scraping the bottom and sides of the pan to loosen any browned particles. Add the onions, bell peppers, salt, cayenne, and black pepper. Cook, stirring frequently, for 6 to 8 minutes, or until the vegetables are wilted. Reduce the heat to medium. Cover and cook, stirring occasionally, for 15 minutes. Add the remaining cup of broth and continue to cook, uncovered, for about 1 hour longer, or until the meat is very tender and the gravy is thickened and flavorful. Add the parsley and serve immediately over white rice, if using.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast): Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch

Published by William Morrow, 1993.

Recipe courtesy Emeril Lagasse, 2007