Onion and pepper smothered round steak has tons of herbs and spices that create a rich sauce to be served over noodles or rice.
Course: Main Course
Keyword: beef, bell pepper, onions, pasta, rice, round steak
Ingredients
3tablespoonsflour
3teaspoonspaprika
2teaspoonssalt
2rounded teaspoons garlic powder
1teaspoonblack pepper
1rounded teaspoon onion powder
1teaspooncayenne pepper
1rounded teaspoon dried oregano
1rounded teaspoon dried thyme
2 1/2poundsround steaksliced into 1/4-inch thick slices
1/4cupoilvegetable or canola
3cupschicken broth or stock
1medium-sized yellow onionsliced into 1/4-inch thick slices
3large bell peppersany color, , sliced into 1/4-inch thick slices
3tablespoonsWorcestershire sauce
more salt and pepper to taste
cooked rice or buttered pasta for serving
Instructions
Combine the flour, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme and add it along with the sliced steak to a large bowl. Stir it coat the steak in the flour mixture.
In a large, deep pan or Dutch oven, heat the oil over medium heat. Add the steak in batches, sauteing for about two or three minutes on each side and then transferring the cooked steak to a separate plate.
Once all the steak is cooked through, add the rest of the flour mixture to the pot, along with the chicken broth, scraping the bottom of the pan to get any stuck on bits mixed in, and bring the pot up to a boil.
Now add the onions and bell peppers, stirring frequently, and let them cook for about eight minutes.
Turn the heat down to low and add the steak and any juices from the plate back into the pot.
Let the mixture simmer for about one hour, stirring regularly. If the liquid level gets too low, add a little water. If, by the time your hour is up, you still have a lot of liquid, whisk in some flour to thicken it up a bit. Your end goal is to have a gravy consistency.
Once the vegetables are cooked through and the sauce is done, add the Worcestershire sauce and more salt and pepper, if necessary.