|
|
French Quarter SteakMain Dishes & Casseroles
Add to Recipe Box
|
|
|
Submitted by Dale Begnaud in Memory of his Mom, Meredith
Ossun, LA
on Tuesday, August 09, 2005
|
 MacGourmet users, drag image to your MacGourmet recipe box.
|
|
|
| Makes: | |
| Prep Time: | 30 minutes |
| Cook Time: | 1 hour, 30 minutes |
| Ready In: | 2 hours, 0 minutes |
|
The French Quarter is the oldest and most famous section of the city of New Orleans, Louisiana, stretching along the Mississippi River from about Iberville Street to Esplanade Avenue and back from Decatur Stret to Rampart Street.
It is also known as the Vieux Carre ("Old Quarter" in French) and the Barrio Latino ("Latin Section" in Spanish). To many it is simply called "The Quarter". A favorite "drive to" for many Cajuns.
|
| |
| Ingredients |
| 1/4 cup flour |
2 tsp salt |
| 2 tsp paprika |
1/2 tsp pepper |
| 1 cup chopped onion |
1/3 cup chopped green pepper |
| 1/2 cup rice |
2 1/2 cup canned tomatoes |
| 1 pound round steak |
season to taste |
| 2 tbsp oil |
2 cups hot water |
|
| | | Directions | | Pound and tenderize the steak. Combine the flour, salt, paprika, and pepper. Dust and coat the steak well reserving the remaining flour mixture. Saute the onions and bell pepper in a small amount of oil in a skillet. Remove and set aside. Add a little oil and brown the steak on both sides in the skillet. Return onion and bell pepper to the skillet. Sprinkle rice over the steak mixture. Top with canned tomatoes. Pour 2 cups hot water over the tomatoes. Sprinkle with the reserved flour mixture. Cover tightly and simmer for one hour. |
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
|
|
