Text 30188, 61 rader
Skriven 2012-10-07 06:37:04 av Dave Drum (1:261/38)
Ärende: Chile 1841
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Smothered Round Steak
 Categories: Cajun, Beef, Vegetables, Chilies
      Yield: 4 Servings

      2 lb Round steak
      2 ts Salt
    1/2 ts Ground black pepper
      1 ts Ground red pepper
      1 ts Ground white pepper
           All-purpose flour (dredging)
    1/2 c  Vegetable oil
      3 md Onions; chopped
      2 lg Bell peppers; chopped
      1    Celery rib; chopped
      1 c  Beef stock

  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.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

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... Camping is nature's way of promoting the motel business. -- Dave Barry

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