| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Round steak |
|
|
Salt to taste |
|
|
Cayenne pepper to taste |
| 1/2 |
c |
Oil such as canola |
| 1 |
lg |
Yellow onion; thinly sliced |
| 1 |
lg |
Bell pepper; julienned (any color or mixture of) |
| 6 |
|
Jalapenos; small dice (variable) |
|
|
Minced garlic; optional |
INSTRUCTIONS
Date: Wed, 20 Mar 1996 14:07:43 -0600
From: rael@EbiCom.net
Cut round steaks into small (3-4 oz.) serving pieces; if steaks are thicker
than 1/2 - 3/4 inch, hammer down to thickness. Rub steaks with minced
garlic to season, but not to "coat". Season with salt and cayenne. Allow to
sit at room temperature for 15 minutes. Heat oil in heavy skillet (cast
iron is ideal).
Add steaks to hot oil in a heavy skillet. Allow to brown on one side until
you see the edges browning; turn and brown on the opposite side.
Add onion, bell pepper, and chiles. Cover tightly and lower heat to a
simmer; allow to simmer for approx. 45 minutes or until meat is tender.
Serve over cooked rice or grits.
Adaptation from CAJUN CUISINE (Beau Bayou Publishing Co., 1985)
CHILE-HEADS DIGEST V2 #272
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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