A Round Steak Recipe So Good You'll Want More

Tenderized round steak is one of the most versatile cuts. It can be prepared in so many ways; cut thinly for fajitas, chicken fried steak, steak fingers, salisbury steak, crock pot, insta pot etc. It is also particularly great for those days you want to fix-it-and-forget-it style in a crock pot. For me, those busy days are fall and winter, and I wanted to share a great dish that makes this economical cut a real star. When the recipe calls for it to simmer, I put it in a crock pot for a couple of hours until we’re ready for dinner. Make extra for left overs, you’ll want more.

EMERIL'S SMOTHERED ROUND STEAK W/ONIONS AND PEPPERS

Ingredients

• 2 1/2 pounds round steak, trimmed and cut into 1/4-inch slices

• Seasoned flour (recipe below)

• 1/4 cup vegetable oil

• 3 cups chicken broth

• 6 cups sliced onions

• 2-3 cups sliced sweet bell peppers (red, yellow, or orange)

• chopped fresh parsley

• 2-3 teaspoons Worcestershire sauce

• salt and pepper to taste

• cooked rice or buttered noodles for serving

Seasoned Flour:

• 3 tablespoons all purpose flour

• 2 1/2 teaspoons paprika

• 2 teaspoons Kosher salt

• 2 teaspoons granulated garlic or garlic powder

• 1 teaspoon ground black pepper

• 1 teaspoon granulated onion or onion powder

• 1 teaspoon cayenne pepper

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

Directions

1.   Make the seasoned flour by combining the first 9 ingredients. Add the sliced round steak and toss to coat.

2.   In an 8-quart or larger dutch oven, heat the oil. Brown strips of round steak, on both sides, in several batches; remove from pan and set aside. If there's any left over seasoned flour, add it to the pan and stir to brown for 30-60 seconds (don't let it burn).

3.   Add chicken broth to pan and bring to a boil, gently scraping up any brown bits from the bottom of the pan.

4.   Add the onions and bell peppers; stir frequently for 8-10 minutes.

5.   Return steak strips and any juices that have collected back to the pan.

6.   Reduce heat to low and simmer for about an hour; stirring occasionally (watch to be sure all the liquid doesn't evaporate - add water if necessary).

7.   Taste for salt and pepper; adjust if needed.

8.   Stir in 2-3 teaspoons Worcestershire sauce. Serve over rice or buttered noodles.

adapted from New Orleans Cooking by Emeril Lagasse