Cougar Cheese Round Steak Food

ONION AND PEPPER SMOTHERED ROUND STEAK

Steps:

• Combine the meat with the Essence and flour in a mixing bowl and toss to combine.
• Heat the oil in a large cast iron Dutch oven or high-sided skillet over medium-high heat and brown the meat, in batches, until browned on all sides, 4 to 5 minutes. Add 2 cups of the chicken broth and stir, scraping the bottom and sides of the pan to loosen any browned particles. Add the onions, bell peppers, salt, cayenne, and black pepper. Cook, stirring frequently, for 6 to 8 minutes, or until the vegetables are wilted. Reduce the heat to medium. Cover and cook, stirring occasionally, for 15 minutes. Add the remaining cup of broth and continue to cook, uncovered, for about 1 hour longer, or until the meat is very tender and the gravy is thickened and flavorful. Add the parsley and serve immediately over white rice, if using.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

COUGAR CHEESE ROUND STEAK

Steps:

• With a knife, score the steak lightly on both sides. Mix together the flour, salt, paprika, coffee and garlic powder. Rub into both sides of the steak.
• Heat the oil in a large skillet. Brown the meat on both sides, then add the onions, bouillon and wine.
• Cover the pan and simmer ingredients about 90 minutes or more until tender, adding more bouillon if needed.
• When meat is tender, sprinkle with cheese and serve.

ROUND STEAK CASSEROLE

Steps:

• Trim fat off edges of steak and cut into serving size pieces.
• Season with creole seasoning.
• Pour oil in large skillet and brown steak well.
• Place in a greased 9x13 dish.
• In large bowl stir together onion, rice, beef broth, water, parsley flakes, garlic powder, salt, worcestershire, bell peppers and green chilies.
• Pour over steak in baking dish.
• Cover and bake at 350 degrees for 45 minutes or until rice is cooked.

CHEDDAR CHEESE ROUNDS

Steps:

• Process pecans, flour, and cornstarch in food processor until finely ground. Add remaining ingredients and pulse until dough forms. Turn dough out onto lightly floured surface and roll into two 8-inch logs. Wrap tightly with plastic wrap and refrigerate until firm, at least 1 hour or up to 3 days.
• Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Line 2 baking sheets with parchment paper. Slice logs into 1/4-inch rounds and place 3/4 inch apart on prepared baking sheets. Bake until golden, about 15 minutes, switching and rotating baking sheets halfway through baking. Let cool 3 minutes on sheets, then transfer to wire rack and cool completely. Serve. (Rounds can be kept in airtight container at room temperature for up to 3 days.).
• Make Ahead: At the end of step 1, logs can be wrapped in plastic, then foil, and frozen for up to 1 month. Defrost in refrigerator before proceeding with step 2.