What’s better than fall-apart, fork tender round steak in a savory gravy with potatoes? Not much, except for toasty French bread to sop up the extra gravy on your plate! So, while I was on a blogging break during my dad’s illness, I wasn’t on a cooking break, as I still cooked for Brett and Andrew, and when I remembered, I took photos. Not the best photos, admittedly, but I think you get the idea.
Add 2 tablespoons of seasoning to the cup of flour
Dredge trimmed round steak pieces in flour, and set aside.
Heat 11/2 tablespoons of oil in a large skillet
Add steak pieces to skillet in batches and brown over medium-high heat 3 minutes each side; drain on paper towels, and repeat with remaining steaks, adding more oil, as needed.
Remove all but 1 tablespoons of oil from pan, and add diced vegetables to skillet.
Sauté the onion, bell pepper, celery, and garlic over medium-high heat, scraping bits from bottom frequently; cook for about 5-7 minutes, or until wilted and beginning to caramelize.
Return steak to pan, turn heat to high and add 2 cups of the stock to the skillet, bring to a boil; reduce heat to low and simmer for 2 hours, stirring occasionally and adding stock, as needed.
Increase heat, add potato wedges and green beans to skillet and pour in enough stock to barely cover the potatoes; bring to a boil, cover, reduce heat, and simmer until potatoes are tender.
Remove bay leaves before serving.
Taste for seasoning, adding salt and additional seasoning.
Serve with hot French bread. If you want a truly Cajun experience, serve over rice.
Linked to the following parties:
Marvelous Mess Monday @ Marvelously Messy
Mealtime Monday @ Couponing-n-Cooking
Things that make you say Mmmmm @Cooking with Karyn
Crazy Cooking Challenge @ A Southern Fairytale
Makin You Crave Monday @Mrs. Happy Homemaker
Made by You Monday @ Skip To My Lou
Mangia Monday @Delightfully Downing
Show Me What You Got @Our Delightful Home
Tempt My Tummy Tuesday @ Blessed With Grace
Delicious Dishes @ It’s a Blog Party