Smothered Round Steak
Seasoned and floured round steak is first browned, then braised until fork-tender in a savory mixture of onions, green bell peppers, celery and beef broth. This dish is also goes by the names 'Swiss Steak' and 'Deviled Steak'.
2 pounds round steak
2 teaspoons salt
1/2 teaspoon ground pepper
1 teaspoon cayenne pepper (or to taste)
1 teaspoon white pepper
2 tablespoons all-purpose flour
1/2 cup vegetable oil
3 onions, chopped - divided use
2 green bell pepper, seeded and chopped - divided use
1 celery rib, chopped
1 cup beef broth
- Season round steak with salt, pepper, cayenne pepper, and white pepper. Dust with flour on all sides.
- Heat oil in a Dutch oven or kettle over medium-high heat, add the round steak, and brown on all sides.
- Remove the meat and pour off all but 1 teaspoon of the oil. Add 2 chopped onions, 1 chopped green bell pepper, chopped celery rib, and beef broth. Stir well and reduce the heat to low. Return the round steak and add 1 sliced onion and 1 sliced green bell pepper.
- Cover and cook until the meat is very tender, about 1 hour and 15 minutes.
Makes 4 to 6 servings.