Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 2 lb Round steak
- 2 tsp Salt
- 1/2 tsp Grnd black pepper
- 1 tsp Grnd red pepper
- 1 tsp Grnd white pepper
- 1 x All-purpose flour (dredging)
- 1/2 c. Vegetable oil
- 3 x Medium onions, minced
- 2 x Bell peppers, minced
- 1 x Celery rib, minced
- 1 c. Beef stock or possibly water
Инструкции
- Alex Patout says, "Smothering is a multipurpose Cajun technique which 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 possibly 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 possibly other large heavy pot over medium-high heat, add in the steak, and brown well on all sides. Remove the meat and pour off all but 1 tsp. of the oil. Add in half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or possibly 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 till the meat is very tender, about 1 hour and 15 min. 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
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 450g | |
| Recipe makes 4 servings | |
| Calories 666 | |
| Calories from Fat 406 | 61% |
| Total Fat 45.58g | 57% |
| Saturated Fat 9.24g | 37% |
| Trans Fat 0.7g | |
| Cholesterol 91mg | 30% |
| Sodium 1507mg | 63% |
| Potassium 1058mg | 30% |
| Total Carbs 10.34g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.49g | 3% |
| Protein 52.16g | 83% |
