Time: 1 hour 45 minutes
Complexity: easily
Servings: 6

This dish uses inexpensive top round steak, which is sliced ​​into strips, seared to a perfect crust on all sides, and then simmered in a delicious sauce with onions and bell peppers. Before frying, thoroughly coat the steaks in flour and Emeril Lagasse's signature Creole seasoning. This will help develop a wonderful, savory crust and subsequently thicken the chicken broth-based sauce. The meat is tender and savory in the sauce. Sprinkle with fresh herbs and serve with noodles, mashed potatoes, or white rice.

Ingredients:

Beef

• 1 kg top round steak, cut into 0.5 cm thick strips.
• 0.5 tsp cayenne pepper
• 1.5 tbsp. l. Creole seasoning, see recipe below
• 0.5 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley leaves
• 1/4 cup vegetable oil
• 3 tbsp. premium flour
• White rice, for serving (optional)
• 3 cups chicken broth, divided
• 6 cups thinly sliced ​​onion
• 2 cups thinly sliced ​​red and green peppers
• 3 teaspoons of salt

Emeril's Creole Seasoning

• 1 tbsp. l. dried oregano
• 2.5 tbsp paprika
• 1 tbsp dried thyme
• 2 tbsp. salt
• 2 tbsp garlic powder
• 1 tbsp. black pepper
• 1 tbsp onion powder
• 1 tbsp. cayenne pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, sweet pepper, green onions, ground cayenne pepper, garlic powder, dried onions, oregano, thyme, paprika

We recommend

Preparation:

Step 1
• In a bowl, combine meat with Creole seasoning and flour to coat evenly.
Step 2
• In a large cast-iron skillet or deep skillet, heat the vegetable oil over medium-high heat and fry the meat in batches until browned on all sides, 4 to 5 minutes.
Step 3
• Add 2 cups of chicken broth and stir, scraping the bottom and sides of the pan to loosen any browned bits. Add the onion, bell pepper, salt, cayenne pepper, and black pepper. Cook, stirring frequently, for 6-8 minutes, or until the vegetables are softened. Reduce the heat to medium. Cover and cook, stirring occasionally, for 15 minutes.
Step 4
• Add the remaining 1 cup of broth and continue to simmer, uncovered, for about 1 hour or until the meat is very tender and the gravy has thickened. Stir in the parsley and serve immediately over white rice.
  
  Emeril's Creole Seasoning:
  
  Mix all ingredients thoroughly.
  
  Yield: 2/3 cup

Votes: 2