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Braised Round Steak

Braised Round Steak

A traditional Creole dish of slow-simmered, braised round steak.

Serves: 6 Save

Ingredients (20)

Seasoned Flour

  • ½ cup All Purpose Flour
  • 1 tsp Salt
  • ½ tsp Freshly Ground Black Pepper
  • ¼ tsp Garlic Powder
  • ¼ tsp Paprika


  • 2 lb Round Steaks
  • 1 T Vegetable Oil
  • 2 T Butter
  • 2 Onions
  • 2 Red Bell Peppers
  • 4 Celery Stalks
  • 3 Garlic Cloves
  • 1 cup Low Sodium Beef Broth
  • 1 tsp Worcestershire Sauce
  • 28 oz Canned Whole Tomatoes
  • ½ cup Red Wine
  • 2 Dried Bay Leaves
  • or 2 Fresh Bay Leaves
  • 6 tsp Hot Sauce

Serve With

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  1. To prepare seasoned flour, combine all ingredients in a medium bowl.
  2. Dredge meat in seasoned flour and shake off excess.
  3. Heat oil in a Dutch oven over medium heat. Add meat, a few pieces at a time and cook until brown on both sides. Transfer to a plate. Add butter to pan. Add onions, bell pepper, celery and garlic; cook 10 minutes. Add broth, Worcestershire, tomatoes, red wine and bay leaves. Bring to a boil; reduce heat to medium-low and return meat to pan. Simmer, covered, until tender, 1 1/2 to 2 hours. Add a few dashes of hot sauce. Serve over Toasted Garlic Grits.