Emeril's Onion and Pepper Smothered Round Steak

from ButterYum

adapted from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch

serves 6

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.