GRADOUX

Smothered Round Steak
Makes 8 servings

2-1/2 pounds round steak, thinly sliced
Salt, black pepper and red pepper to taste
Favorite Cajun/Creole seasoning mix
1/4 cup flour, plus more if needed
1/4 cup cooking oil
1/2 bell pepper, chopped
1 medium onion, sliced
Cooked grits, biscuits or rice for serving
Chopped parsley and tops of green onions (optional)

Season meat with salt, peppers and seasoning mix and dredge lightly with flour. Heat oil in a heavy pot. Add meat and brown; debris should stick to the bottom of the pot.
Remove meat. Add onions and bell pepper. Saute until slightly wilted. Add minimal amounts of water at a time, stirring and removing the gradoux off the bottom of the pot with a wooden spatula; this is the gravy that will start to form. Add enough water to make the amount of gravy needed.
Sprinkle small amounts of flour in to thicken if desired. Add and adjust seasoning with salt and pepper. Cover the pot and cook until meat is tender, 45 to 60 minutes. If gravy is too thick, add more water. When finished, gravy should be a medium-brown. Some cooks add parsley and onion tops in the last 10 minutes of cooking.
Serve over cooked grits, biscuits or rice.