Creole Steak
Submitted by demonette
A hearty, flavorful Creole-inspired dish featuring tender round steak simmered with tomatoes, onions, green peppers, and rice in a spiced beef broth. Perfect for a comforting family meal.
YIELD
6 servingsPREP
15 minCOOK
1¾ hrsREADY
2 hrsChef Tips
- Avoid Overcrowding: Brown the steak in batches to ensure a good sear, which locks in flavor. Overcrowding leads to steaming instead of browning.
- Rice Consistency: Use long-grain rice to avoid mushiness. If the rice absorbs too much liquid before the steak is tender, add ¼ cup water at a time.
- Thickening the Sauce: The reserved flour mixture helps thicken the sauce slightly. For a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir in during the last 10 minutes.
- Tenderizing Tough Cuts: Round steak can be tough. If not tender after 1½ hours, simmer an additional 15-30 minutes, checking liquid levels.
Optional Variations
- Spicy Creole Steak: Add ½ teaspoon cayenne pepper or a few dashes of hot sauce to the flour mixture for a spicy kick.
- Vegetable Boost: Include ½ cup sliced celery or carrots with the onions and peppers for extra flavor and nutrition.
- Andouille Sausage: Add ½ cup sliced andouille sausage when browning the vegetables for a smokier, more authentic Creole flavor.
- Brown Rice Swap: Substitute brown rice for white rice, increasing cooking time by 15-20 minutes and adding ½ cup extra water.
Ingredients
Directions
- Prepare the Steak: Trim excess fat from the steak and cut into 7 equal portions (about 4-5 ounces each). Pat dry with paper towels to ensure proper browning.
- Coat the Steak: In a shallow dish, combine flour, salt, paprika, and black pepper. Dredge each steak piece in the flour mixture, shaking off excess. Reserve leftover flour mixture.
- Cook Vegetables: Heat vegetable oil in a large, deep skillet or Dutch oven over medium heat. Add onions and green peppers, cooking for 3-4 minutes until softened but not browned. Remove vegetables with a slotted spoon and set aside.
- Brown the Steak: Increase heat to medium-high. Add steak pieces to the skillet in a single layer (work in batches if needed to avoid overcrowding). Brown for 2-3 minutes per side. Remove steak and set aside.
- Assemble the Dish: Return steak to the skillet. Layer the cooked onions and green peppers over the steak. Pour in the diced tomatoes with their juice. Sprinkle rice evenly over the top. Pour in beef stock and water, then sprinkle 1 tablespoon of the reserved flour mixture (if any) to slightly thicken the sauce.
- Simmer: Bring the mixture to a boil over medium-high heat, stirring gently to combine. Reduce heat to low, cover tightly with a lid, and simmer for 1½ hours or until the steak is fork-tender and rice is cooked. Stir occasionally to prevent sticking, adding a splash of water if the mixture thickens too much.
- Check and Serve: Taste and adjust seasoning with additional salt or pepper if needed. Serve hot, spooning the sauce, vegetables, and rice alongside the steak.
Comments
