{Recipe} Onion & Pepper Smothered Round Steak

I don't cook red meat often. I think it has to do with the fact that growing up we did not eat a lot of red meat.

While grocery shopping Sean said he wanted to have a steak dinner. He knows that I don't care for fat steaks so he picked up round steak. Several days later I searched for round steak recipes and came across Emeril's Onion and Pepper Smothered Round Steak recipe.

OMG!

Don't be deceived by the unattractive picture (even Emeril's picture isn't pretty). The flavors in this meal are incredible! The gravy in this meal and jasmine rice go perfectly together.

It isn't a quick cooking process so make this on a day you have time. You won't regret it. Unless your taste buds suck or you're vegetarian. In that case, you're probably not reading this post ;) but either way, I've found my favorite steak recipe and kinda want to dance about it.

Note:
I did not cut the steak into strips.
I do not have Emeril's Essence seasoning so I followed the recipe he provided.
I used Extra Virgin Olive Oil.
I did not have red bell peppers.

Ingredients

2 1/4 pounds thin top round steak, sliced into strips about 1/4-inch thick
1 1/2 tablespoons Essence, recipe follows
1/4 cup vegetable oil
3 tablespoons all-purpose flour
3 cups chicken broth, divided
6 cups sliced onions
2 cups sliced red and green bell peppers
3 teaspoons salt
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly chopped parsley leaves
White rice, for serving, optional

Essence seasoning below:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions

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.

Enjoy!