Smothered Round Steak & Gravy
My Maw-Maw used to walk us a short distance from her house to Robicheaux's Meat Market in South Crowley, Louisiana to get her meat. I was always fascinated by that place, all the butcher's dressed up in their long white coats handling sides of fresh beef. This dish is not complete without some rice for the gravy.

Ingredients:
1 tablespoon olive oil
1-2 lb. boneless round steak
3 teaspoons Tony Chachere's Creole Seasoning
2 teaspoons Worcestershire sauce
2 cups diced onions
one-half cup diced celery
one-half cup diced bell pepper
1 tablespoon minced garlic
3 cups beef broth
1 teaspoon hot sauce
1 tablespoon cornstarch
2 tablespoons water
6 cups steamed rice
 

Directions:
1. Heat olive oil over medium heat in a large saucepot. Season each side of round steak with 1 teaspoon of Tony Chachere's Creole Seasoning and 1 teaspoon of Worcestershire sauce.
2. Place steak in saucepot and cook steak on both sides until completely brown, approximately 20 minutes.
3. Add 1 cup of chopped onion and continue to brown for 10 minutes, turning steak occasionally.
4. Add remaining onions, celery, bell pepper and garlic and brown for additional 5 minutes.
5. Add beef broth and remaining Tony Chachere's Creole Seasoning, and hot sauce. Cover and simmer for 1 hour.
6. In a cup stir together cornstarch and water until a smooth paste has formed. Add to saucepot and cook uncovered until sauce thickens. Place lid on pot and cook an additional 15 minutes.
7. Serve over steamed rice.
Yields 6 servings.


Chef Patrick Mould
Louisiana Culinary Enterprises, Inc
http://louisianaschoolofcooking.com
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