Emeril's Onion and Pepper Smothered Round Steak

from ButterYum
adapted from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch
serves 6


  • 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


  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.