Round steak is a traditional companion to many of our family Cajun stews. It is best cooked in a cast iron skillet–nothing else quite gets the same seared taste. And the searing is critical.
- 1/4 cup vegetable oil
- 1 round steak, cut into pieces
- Salt & pepper to taste
- White rice, cooked
Heat oil over high heat in large skillet. Salt and pepper the steak, then add to pan. Cook the round steak until well browned, about 5 min per side. Get a good sear.
Add a little water (about 1/2 way up the meat), then reduce heat to simmer. Cover and cook steak over low heat, simmering until meat is very, very tender (about 30 min). Add just enough water to create pan drippings and juice.
Serve over cooked white rice.
Prep time: 15 min.
Cook time: 45 min.
Serves: 4.
Notes
Source: Rocky Tabyanan.
