Onion and Pepper Smothered Round Steak

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  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 15 min
  • Cook: 1 hr 30 min
  • Yield: 5 cups beef and gravy, about 6 servings
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1/2 teaspoon cayenne

2 1/4 pounds thin top round steak, sliced into strips about 1/4-inch thick

1 1/2 tablespoons Essence, recipe follows

1/2 teaspoon freshly ground black pepper

1 tablespoon freshly chopped parsley leaves

1/4 cup vegetable oil

3 tablespoons all-purpose flour

White rice, for serving, optional

3 cups chicken broth, divided

6 cups sliced onions

2 cups sliced red and green bell peppers

3 teaspoons salt

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

1 tablespoon dried oregano

2 1/2 tablespoons paprika

1 tablespoon dried thyme

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper


  1. Combine the meat with the Essence and flour in a mixing bowl and toss to combine.
  2. 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):

Yield: 2/3 cup
  1. Combine all ingredients thoroughly.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  3. Published by William Morrow, 1993.