Round Steak Louisiana Food

LOUISIANA ROUND STEAK

Steps:

• Place the sweet potatoes, onion and green pepper in a 6-qt. slow cooker. Cut each steak into three serving-size pieces; sprinkle with 1/2 teaspoon salt. In a large skillet over medium heat, brown steaks in oil in batches on both sides. Place steaks over vegetables, reserving drippings in pan., Add garlic to drippings; cook and stir for 1 minute. Stir in flour until blended. Stir in the remaining ingredients and remaining salt. Bring to a boil, stirring constantly. Cook and stir for 4-5 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until beef is tender.

COUNTRY FRIED ROUND STEAK

Steps:

• Mix flour, salt, garlic, pepper and onion powder together to make seasoned flour mixture.
• Tenderize steaks by running through a meat tenderizer or beating with a hand meat tenderizer. Soak in buttermilk briefly and then dip in seasoned flour mixture.
• Heat butter in saute pan on medium high heat. Place breaded steaks in pan and cook until golden brown and tender. Approximately 10 minutes per side.
• Serve with Country Gravy.
• Brown garlic in the bacon grease. Stir in flour until smooth. Let roux (grease and flour) cook lightly for a couple of minutes stirring frequently. Add cream and water stirring constantly. Simmer until gravy thickens and is hot. Season with salt and pepper, to taste.

ROUND STEAK LOUISIANA

Steps:

• Layer sweet potato slices, onion slices, and green pepper wedges in a 2 quart casserole.
• Cut meat in a 6 serving size pieces; pound to about half the original thickness.
• Sprinkle with a little salt.
• In a skillet quickly brown meat in hot oil.
• Transfer meat to casserole atop sweet potato mixture; reserve drippings in skillet.
• Cook garlic in reserved drippings till tender but not brown.
• Blend in flour.
• Add undrained tomatoes, beef broth, sugar, the 1/2 teaspoons salt, thyme, pepper and hot pepper sauce.
• Cook and stir till thickened and bubbly; pour over meat and vegetables in casserole.
• Bake, covered, at 350 till meat and vegetables are tender about 1 1/2 hours; occasionally spoon sauce over meat and vegetables.

LOUISIANA BEEF STEW

Steps:

• Combine flour, salt, celery salt, garlic salt, black pepper, and ground ginger in a small bowl. Sprinkle the mixture evenly on to the beef.
• Heat a large heavy-bottomed pot on medium-high heat. Add the bacon drippings. Brown the beef in the pot, stirring as necessary. Drain excess fat.
• Add the diced tomatoes, onions, vinegar, molasses, and water to the pot and bring to a boil. Cover and simmer for 2 hours.
• Add the carrots and raisins and simmer for an additional 30 minutes, or until the carrots are tender. Serve with steamed rice.