LOUISIANA ROUND STEAK
This beefy main dish is always a big hit with the men in our family. After simmering in a slow cooker, the steak takes on a robust taste, and the filling portions are just what we love. -Megan Rohlck, Vermillion, South Dakota
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place the sweet potatoes, onion and green pepper in a 6-qt. slow cooker. Cut each steak into three serving-size pieces; sprinkle with 1/2 teaspoon salt. In a large skillet over medium heat, brown steaks in oil in batches on both sides. Place steaks over vegetables, reserving drippings in pan., Add garlic to drippings; cook and stir for 1 minute. Stir in flour until blended. Stir in the remaining ingredients and remaining salt. Bring to a boil, stirring constantly. Cook and stir for 4-5 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until beef is tender.
Nutrition Facts : Calories 576 calories, Fat 14g fat (4g saturated fat), Cholesterol 170mg cholesterol, Sodium 1031mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 5g fiber), Protein 71g protein.
SMOTHERED ROUND STEAK WITH GRAVY
This is one of the first recipes I learned to cook when I was a teenager. Mom taught me to cook over the phone, after I got home from school every day. She was working and I didn't think about it at the time, but later I realized my calls were reassuring to her, since she knew I was safely home. Even when Mom told me how to do it, I nearly always tweaked it! Most of the time, it turned out okay. Mashed potatoes and biscuits are perfect with this, along with a vegetable.
Provided by Bibi
Yield 6
Number Of Ingredients 10
Steps:
- Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
- Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
- Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
- Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
- Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
- Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
- Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.
Nutrition Facts : Calories 556.3 calories, Carbohydrate 22.6 g, Cholesterol 107.5 mg, Fat 31.4 g, Fiber 1 g, Protein 43.7 g, SaturatedFat 8.1 g, Sodium 95.8 mg, Sugar 5.1 g
ROUND STEAK LOUISIANA
This is a recipe I'm saving from an old cookbook found in my husbands grandparents barn. The book is falling apart and I want to save a few of the recipes so am submitting them here. This sounds interesting with the sweet potatoes. I'm not sure if this truly is a Louisiana dish as the name implies but it sounds delicious.
Provided by mommyoffour
Categories Steak
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Layer sweet potato slices, onion slices, and green pepper wedges in a 2 quart casserole.
- Cut meat in a 6 serving size pieces; pound to about half the original thickness.
- Sprinkle with a little salt.
- In a skillet quickly brown meat in hot oil.
- Transfer meat to casserole atop sweet potato mixture; reserve drippings in skillet.
- Cook garlic in reserved drippings till tender but not brown.
- Blend in flour.
- Add undrained tomatoes, beef broth, sugar, the 1/2 teaspoons salt, thyme, pepper and hot pepper sauce.
- Cook and stir till thickened and bubbly; pour over meat and vegetables in casserole.
- Bake, covered, at 350 till meat and vegetables are tender about 1 1/2 hours; occasionally spoon sauce over meat and vegetables.
LOUISIANA STEAK
This was one of my mom's favorite dishes. She didn't make it all that often, but when she did, all of her children flocked home. I sometimes serve this over buttered egg noodles. Plus, it came from my mom and dad's recipe bag. Ymmmmm good!
Provided by Chilly Butt
Categories Steaks and Chops
Time 1h50m
Number Of Ingredients 14
Steps:
- 1. Cut round steak into 1-1 1/2 inch slices. Pound steak almost to half thickness. Add oil to dutch oven, heat on med. high. Brown steaks on each side. Remove steaks, set aside to rest.
- 2. Turn heat down to med. low add flour to oil and whisk/stir to blend, scrapping up the brown bits. Cook a minute or two, add garlic and stir. Add chopped tomatoes with juice, beef broth, salt, pepper, thyme and hot sauce. Stir till combined.
- 3. Turn heat down to med. low, add sweet potatoes, onions and green pepper rings. Stir to combine. Cook for about 5 minutes, making sure all is blended.
- 4. Turn heat to low, place steak into the mix, slightly submerging and add any juices from resting steak. Cover and cook for 1-1 1/2 hours, until desired tenderness. Remove from heat, serve and Enjoy~
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