---------- Recipe via Meal-Master (tm) v8.03
  Categories: Cajun, Main dish, Meats
       Yield: 4 servings
       2 lb Round steak
       2 ts Salt
     1/2 ts Ground black pepper
       1 ts Ground red pepper
       1 ts Ground white pepper
       1 x  All-purpose flour (dredging)
     1/2 c  Vegetable oil
       3 ea Medium onions, chopped
       2 ea Bell peppers, chopped
       1 ea Celery rib, chopped
       1 c  Beef stock or water
   Alex Patout says, “Smothering is a multipurpose Cajun
   technique that works wonders with everything from game
   to snap beans.  It’s similar to what the rest of the
   world knows as braising--the ingredients are briefly
   browned or sauteed, then cooked with a little liquid
   over a low heat for a long time.” Season the roast
   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
   steak, 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 roast 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 roasts,
   try larding with slivers of garlic before smothering.
   Serves 4-6
   From Alex Patout’s “Cajun Home Cooking” Random House
   Inc. ISBN 0-394-54725-X