Round Steak with Roux

1 round steak
1 large onion
1 teaspoon garlic
1/2 bell pepper
1/2 teaspoon parsley flakes
1 tablespoon oil
Pepper or Tony Chachere's
Garlic powder
1 level tablespoon roux
1 large potato

Use large Magnalite pot, spray with Pam. Drop 1 or 2 tablespoons oil in pot, bring to high heat. Season meat to taste. Place meat in pot; brown both sides well, adding water as needed to prevent burning. Brown meat until both sides are very brown. Add enough water to cover meat. Cover, lower to medium heat. Cook for about 1 hour turning meat every 15 minutes or so. After 1 hour, add chopped onions, bell peppers, garlic and parsley. Add water if needed. Let cook for 20 minutes on medium heat, then add one level tablespoon roux. Cut large potato into cubes. Place in pot, adding water to cover steak. Let cook for approximately 45 minutes or until meat is tender and potatoes are done. When done, lower heat and skim excess oil off top. Serve over rice with corn or green beans or lima beans or peas.

Serves 4 or 5.

Return To:

Cajun Country -- New Iberia, Louisiana