Aug 132018
 

This week, I am featuring two recipes from one of the authorities of Cajun Cooking, Marcelle Bienvenu. The first one is from her book, Stir the Pot, The History of Cajun Cooking.

1 1/2 pounds Top-round steak, about 1/4-inch thick

Salt, to taste

Cayenne Pepper, to taste

3 tablespoons Vegetable Oil

4 medium-sized Yellow Onions, thinly sliced (about 4 cups)

1 1/2 cups Green Bell Pepper, chopped

1/2 cup Water, if necessary

Cooked White Rice, for serving

Cut the steak into 3-inch squares and season generously with the salt and Cayenne. Heat the oil in a large, heavy pot over medium-high heat. Add the meat and brown, cooking each side for 4 to 5 minutes. Add 1 cup of water and stir, scraping the bottom of the pan to loosen any browned bits. Reduce the heat to medium and cook for 3 to 4 minutes. Add the onions and bell pepper. Season with additional salt and Cayenne. Cook, stirring often, for about 5 minutes, or until the vegetables are wilted and lightly golden. Add 1/2 cup of water if the mixture becomes too dry. Cover and cook, stirring occasionally, for 30 to 40 minutes or until the meat is tender. Serve over rice.

Enjoy!!!

Good Eating, Good Cooking and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

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