Creole Steaks Recipes

Steps:

• 1. Pour Dale's seasoning or Worcestershire sauce on tenderized round steak and let sit for 20 minutes. Mix the flour, seasoned salt, and pepper. Heat 2 tablespoons of oil in a heavy bottomed, lidded skillet over medium high heat. You'll need that lid here in a bit. Drain the steaks and dredge then lightly in the flour mixture, cooking them in the hot oil, 2 or 3 at a time, without crowding them, until browned, about 3 minutes per side. Set aside.
• 2. In that same skillet and adding additional oil if needed to equal 1 tablespoon, Add the green pepper and onion and cook for about 5 minutes, until tender. Pour in the cola and turn skillet up to high. Add the tomato paste, beef base or bouillon, thyme, rosemary and Cajun seasoning, stirring until blended in. Add the diced tomatoes, bring back up to a boil, reduce heat to medium and allow to simmer until reduced slightly.
• 3. Reduce heat to a low simmer and return the steaks to the skillet one at a time, turning to coat both sides and stacking to the side until all steaks have been coated. Spread them out, cover and cook over medium low for 1-1/2 hours or until tender, occasionally shaking the skillet to prevent the steaks from sticking. Do not allow the sauce to boil! You only want it on a very low simmer.
• 4. Crockpot: This recipe also does well in a slow cooker when using round steak. Cut into strips if desired and prepare as noted except do not return the steaks to the skillet. Add them to the slow cooker and pour the cooked sauce on top. Cook on low for about 6 to 8 hours, or high for 4 to 5 hours, or until tender.
• 5. Serve over hot cooked noodles, or rice.

Steps:

• In 12" skillet heat oil. Season steak pieces with salt, pepper, and garlic powder. Dredge in flour until coated. Brown in hot oil. Remove and drain on paper towels.
• In grease remaining in pan, saute onions, peppers, and celery until clear, but not brown. Return meat to skillet with the onions, peppers, and celery. Add tomato sauce and boiling water. Cover and put into preheated 350 degree oven. Bake until meat is tender...about 45 min.
• Remove from oven, stir and test meat for tenderness. Add Kitchen Bouquet and Worchestershire sauce, stirring to combine well. Taste for salt and pepper. Return to oven covered for another 15 min. or until meat is tender.
• Stir well before serving. Serve over mashed potatoes or rice.