6 Reviews

Cooked everything as stated, except left out the celery. The meat was a little dry--I used round steak but that could just be the cut of meat. At the very end of cooking, I thickened the sauce with cornstarch and served over rice. Thanks, Julesong!

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Juenessa February 27, 2007

This was a very good principle recipe. By that I mean you can tweak spices to your liking but, as is it is yummy. I have modd'd this with a sprinkle of cayenne, tossed in dried parsley, and some nice deep cumin. You can use this same "technique" and make wonderful stew like dishes. I think this is the ultimate comfort food for beginners. Thank You JULEZ!!!!!

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CHEEKIEMUNKI October 26, 2007

Used thin sirloin steaks and 1/2 the pepper and this was still very good. Thanks!

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kelli August 21, 2006

I used exactly half the amount of each pepper, and only a few tbsp of olive oil. I also omitted the flour. At the end I added a packet of Cajun brown gravy mix to thicken the liquid. It has a nice bite that was just right. Yummy served over rice.

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PanNan June 19, 2004

Excellent recipe. I added about 1 teaspoon of brown gravy mix and mixed 1/2 cup vegetable oil with 1/2 cup olive oil.

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sitko1 March 19, 2004

Loved this recipe. It was easy and has a nice bite to it. I cut the round steak up into 1 inch strips then browned. I removed the steak and added ALL the veggies and sauteed, then returned steak to pan and stirred all together and cooked for an hour. Flavors blended wonderfully and the pepper gave it a nice zip.

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Virginia Chandler September 15, 2002
Smothered Round Steak