Luckytrim
Grill Master
PEPPERY SMOTHERED ROUND STEAK
1 (2 Pound) Round steak
2 tsp Salt
1/2 tsp Ground black pepper
1 tsp Ground red pepper
1 tsp Ground white pepper
All-purpose flour (for dredging)
1/2 Cup Canola oil
3 Medium sweet onions, chopped
2 Bell peppers, chopped (1 green, 1 yellow or red)
1 Celery rib, chopped
1 Cup Beef stock
Put the salt and three peppers into a small sealabe container and sha to blend well.
Season the roast with one half of the salt and pepper blend.
Dust the steak with flour on all sides.
Heat the oil over medium-high heatin a large Dutch oven (or other heavy covered pot) , 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 as low as you can.
Return the roast to the pot and cover with the remaining vegetables. Cover the pot and allow to cook slowly
about 1 hour and 15 minutes, or until the meat is very tender,
Slice and serve along with rice, and with gravy over both.
1 (2 Pound) Round steak
2 tsp Salt
1/2 tsp Ground black pepper
1 tsp Ground red pepper
1 tsp Ground white pepper
All-purpose flour (for dredging)
1/2 Cup Canola oil
3 Medium sweet onions, chopped
2 Bell peppers, chopped (1 green, 1 yellow or red)
1 Celery rib, chopped
1 Cup Beef stock
Put the salt and three peppers into a small sealabe container and sha to blend well.
Season the roast with one half of the salt and pepper blend.
Dust the steak with flour on all sides.
Heat the oil over medium-high heatin a large Dutch oven (or other heavy covered pot) , 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 as low as you can.
Return the roast to the pot and cover with the remaining vegetables. Cover the pot and allow to cook slowly
about 1 hour and 15 minutes, or until the meat is very tender,
Slice and serve along with rice, and with gravy over both.
