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Round Steak Etouffee Recipe

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This recipe for Round Steak Etouffee, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Raven and Tory Roper
Added: Wednesday, March 14, 2007


2 1/2 pounds round steak
2 tbsp. olive oil
1 cup chopped onion
1 cup chopped shallot
1/2 cup chopped bell pepper
1/2 cup chopped fresh parsley
24 oz. mushroom steak sauce
1 1/2 cup white cooking wine
4 medium sized potatoes peeled and cubed
1 tbsp. chopped garlic
1 tbsp. worcestershire sauce
salt, cayenne pepper and hot sauce

Heat oil over medium heat, brown the meat on both sides, then remove from pot and set aside. Then in the same pot saute onions, shallots, bell peppers and parsley. Then add wine, steak sauce, potatoes and garlic. Cook for another 15
minutes. Then add Worchestershire sauce, meat, salt, pepper and hot sauce. Cover and cook on low heat, stirring occasionally, for 2 1/2 to 3 hours or until meat is tender.
Serve over rice.

Number Of Servings:
Preparation Time:
30 minutes




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