Round Steak Louisiana
Transport your taste buds straight to the Deep South with Round Steak Louisiana, a hearty and soul-warming dish that’s sure to satisfy. Tender pieces of seared round steak are gently simmered in a flavorful medley of diced tomatoes, beef broth, and a classic Louisiana trinity of onions, bell peppers, and celery. Infused with garlic, Worcestershire sauce, and a hint of optional hot sauce for spicy flair, the slow-cooked steak becomes melt-in-your-mouth tender, while the vibrant sauce perfectly complements fluffy white rice. With a sprinkle of fresh parsley for a bright finish, this recipe combines simple ingredients with time-honored cooking techniques for a dinner that’s bursting with Southern charm and comfort. Perfect for cozy family meals or impressing guests with a taste of Louisiana!
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Recipe Information
Ingredients
- 2 pounds round steak
- 0.5 cup all-purpose flour
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 1 medium green bell pepper, chopped
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 14.5-ounce can diced tomatoes (with juice)
- 1.5 cups beef broth
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoons hot sauce (optional)
- 2 tablespoons fresh parsley, chopped
- 4 cups cooked white rice (for serving)
Instructions
Trim any excess fat from the round steak and cut it into 4-6 portions.
In a shallow dish, combine the flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Dredge each piece of steak in the seasoned flour, shaking off any excess.
In a large, heavy skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the floured steak pieces and brown them on both sides, about 3-4 minutes per side. Remove the steak from the skillet and set aside.
In the same skillet, add the onion, green bell pepper, and celery. Sauté for 5-7 minutes, or until the vegetables are softened. Add the garlic and cook for an additional minute.
Stir in the diced tomatoes (with juice), beef broth, Worcestershire sauce, and hot sauce, if using. Bring the mixture to a gentle simmer.
Return the browned steak to the skillet, nestling it into the sauce. Reduce the heat to low, cover the skillet, and let it simmer for 1.5 hours, or until the steak is tender. Stir occasionally to prevent sticking.
Taste the sauce and adjust the seasoning with the remaining salt and black pepper, if needed.
Sprinkle the finished dish with chopped parsley before serving.
Serve warm over cooked white rice to soak up the rich sauce.
Nutrition Facts
Calories |
3527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 28.2 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 8733 mg | 380% | |
| Total Carbohydrate | 364.3 g | 132% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 26.5 g | ||
| Protein | 313.8 g | 628% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 470 mg | 36% | |
| Iron | 48.3 mg | 268% | |
| Potassium | 6185 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
