Top Review by Juenessa
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!
- 2 lbs round steaks (London broil, chuck, or round roasts may also be used)
- 2 teaspoons salt
- 1⁄2 teaspoon black pepper, Ground
- 1 teaspoon red pepper, Ground
- 1 teaspoon white pepper, Ground
- all-purpose flour (dredging)
- 1⁄2 cup vegetable oil
- 3 medium onions, chopped
- 2 bell peppers, chopped
- 1 celery rib, chopped
- 1 cup beef stock or 1 cup water
Directions See How It's Made
- Season the meat with one half of the salt and peppers.
- Dust with flour on all sides.
- Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the meat, and brown well on all sides.
- Remove the meat and pour off all but 1 teaspoon of the oil.
- Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water.
- Stir well and reduce the heat to the lowest possible point.
- Return the meat to the pot and cover with the remaining vegetables.
- Cover and let cook until the meat is very tender, about 1 hour and 15 minutes.
- Serve the meat in slices, with rice alongside and the gravy over all.
- When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide.
- For extra flavorful meat, try larding with slivers of garlic before smothering.