Onion and Pepper Smothered Round Steak | What Megan's MakingEmailFacebookTwitterMIXFavoritesAddThis

Combine the meat with the Essence and flour in a mixing bowl and toss to combine.Heat the oil in a large cast iron Dutch oven or high-sided skillet over medium-high heat and brown the meat, in batches, until browned on all sides, 4 to 5 minutes.Remove the meat to a plate. Add 2 cups of the broth and stir to deglaze the pan.Return the meat to the skillet. Add the onions, and bell peppers. Add salt and black pepper to taste (I didn't need to add much). If you like things spicy, add in a little extra cayenne.Cook, stirring frequently, for 6 to 8 minutes, or until the vegetables are wilted. Keep the liquid simmering, but don't let it come to a boil.Reduce the heat to medium. Cover and simmer, stirring occasionally, for 15 minutes.Add the remaining cup of broth and continue to simmer, uncovered, for about 1 hour longer, or until the meat is very tender and the gravy is thickened and flavorful.Add the parsley and serve immediately. This is great over potatoes, rice or egg noodles. For the Essence: Combine all ingredients thoroughly.Yield: 2/3 cup