Saucy Cajun Round Steak

By The Canadian Living Test Kitchen

309 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	310310 cal
pro	31 g31g pro
total fat	13 g13g total fat
sat. fat	4 g4g sat. fat
carb	18 g18g carb
fibre	3 g3g fibre
chol	55 mg55mg chol
sodium	630 mg630mg sodium
% RDI:	-
calcium	55 calcium
iron	3030 iron
vit A	1111 vit A
vit C	6060 vit C
folate	2020 folate

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Less-tender cuts of meat, such as this, are not only inexpensive but also lean and high in protein and iron. You can use a pressure cooker to speed things up, or you can simmer it on the stove top or in a slow-cooker. Serve with mashed potatoes and corn.

Ingredients

1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
1/4 tsp each salt 1/4 1/4tsp tspeach salt and pepper
1 lb inside round marinating steaks 1 1lb lbinside round marinating steakinside round marinating steaks
1 tbsp canola oil 1 1tbsp tbspcanola oil
2 strips bacon , chopped2 2strips bacon, chopped
2 onions , sliced2 2oniononions, sliced
2 cloves of garlic , minced2 2clove garliccloves of garlic, minced
2 stalks celery , sliced2 2stalks celery, sliced
2 tsp Cajun seasoning 2 2tsp tspCajun seasoning
1 tsp dried thyme 1 1tsp tspdried thyme
1/4 cup tomato paste 1/4 1/4cup cuptomato paste
1-1/2 cups beef stock 1-1/2 1-1/2cups cupsbeef stock
1 sweet green pepper , chopped1 1sweet green peppersweet green peppers, chopped
2 green onions , chopped2 2green oniongreen onions, chopped
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley

Preparation

In large plastic bag, shake together flour, salt and pepper. Cut steak into 8 pieces. One piece at a time, seal steak in bag; pound with meat mallet to 1/4-inch (5 mm) thickness, working flour mixture into meat. Reserve any remaining flour mixture.

In Dutch oven, heat oil over medium-high heat; brown meat well, in batches if necessary. Remove to plate.

Add bacon to pan; cook over medium heat until crisp, about 5 minutes. Drain off fat. Add onions, garlic, celery, Cajun seasoning and thyme; cook, stirring, until onions are softened, about 5 minutes. Sprinkle with any reserved flour mixture; cook, stirring, for 1 minute. Whisk tomato paste into stock; pour into pan. Return steaks and any accumulated juices to pan.

Cover and simmer over low heat, turning steaks halfway through, 1 hour and 45 minutes. Add green pepper. Simmer, covered, until steaks are fork-tender and green pepper is tender-crisp, about 15 minutes. Sprinkle with green onions and parsley.

Additional information :

Slow-Cooker Saucy Cajun Round Steak

Follow first paragraph as directed. In skillet, brown meat; transfer to slow-cooker. Whisk tomato paste into 2 cups (500 mL) beef stock; pour into skillet and bring to boil, scraping up brown bits. Pour into slow-cooker.

Add remaining ingredients, except green pepper, green onions and parsley. Cover and cook, stirring twice, until meat is tender: on Low for 8 hours or on High for 4 to 6 hours. Add green pepper; cook on High for 15 minutes. Serve sprinkled with green onions and parsley.

Pressure Cooker Saucy Cajun Round Steak

Increase stock to 2 cups (500 mL). Using pressure cooker instead of Dutch oven, follow first 3 paragraphs.

Secure lid; bring to High pressure over high heat. Reduce heat to maintain High pressure; cook for 15 minutes. Remove from heat; let pressure release completely, about 10 minutes. Stir in green pepper; simmer, uncovered, until tender-crisp, about 10 minutes. Serve sprinkled with green onions and parsley.

Source : Canadian Living Magazine: February 2003