------------- Recipe Extracted from Meal-Master (tm) Database --------------
  
      Title: Smothered Round Steak
 Categories: Cajun Main dish Meats  
   Servings:  4
 
       2 lb Round steak                         2 t  Salt   
     1/2 t  Ground black pepper                 1 t  Ground red pepper   
 	    1 t  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
  
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