Smothered Round Steak

photo by Juenessa photo by Juenessa
photo by Juenessa
Ready In:
1hr 15mins




  • 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.

Questions & Replies

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  1. 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. Amazona V.
    So...Never have I made smothered anything because my hubby's family is the soul food cooks of soul food. He asked me to find a recipe and boy did I find one. I looked up so many and this recipe caught my attention because of its simplicity. Delicious as is for me...thank you...
    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!!!!!
  4. kelli
    Used thin sirloin steaks and 1/2 the pepper and this was still very good. Thanks!
  5. PanNan
    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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