Braised Round Steak

Bob Whitley
Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
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Published: 1/13/2020

A traditional Creole dish of slow-simmered, braised round steak.

Serves: 6 Save

Ingredients (20)

  • Seasoned Flour:
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Grillades:
  • 2 pound round steak, pounded, cut into 2-inch squares
  • 1 tablespoon vegetable oil
  • 2 tablespoon butter
  • 2 medium onions, diced
  • 2 red bell peppers, diced
  • 4 to 4 ribs celery, diced
  • 3 garlic cloves, minced
  • 1 cup reduced-sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 (28-ounce) can whole tomatoes in juice
  • 1/2 cup red wine
  • 2 bay leaves
  • Hot sauce

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Directions

  1. To prepare seasoned flour, combine all ingredients in a medium bowl.
  2. Dredge meat in seasoned flour and shake off excess.
  3. Heat oil in a Dutch oven over medium heat. Add meat, a few pieces at a time and cook until brown on both sides. Transfer to a plate. Add butter to pan. Add onions, bell pepper, celery and garlic; cook 10 minutes. Add broth, Worcestershire, tomatoes, red wine and bay leaves. Bring to a boil; reduce heat to medium-low and return meat to pan. Simmer, covered, until tender, 1 1/2 to 2 hours. Add a few dashes of hot sauce. Serve over Toasted Garlic Grits.