French Quarter Steak

4 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
5.0/5 (1)
The French Quarter is the oldest and most famous section of New Orleans, Louisiana, stretching along the Mississippi River from Iberville to Esplanade. A favorite “drive to” for many Cajuns, this hearty one-pot steak dish with rice and tomatoes simmers all the comfort of the Vieux Carre into your kitchen. Round steak gets tender in a flavorful tomato-rice gravy with peppers and onions.

Ingredients

4 servings
  • 1 pound round steak
  • 1/4 cup flour
  • 2 tsp salt
  • 2 tsp paprika
  • 1/2 tsp pepper
  • 2 tbsp oil
  • 1 cup onion, chopped
  • 1/3 cup green pepper, chopped
  • 1/2 cup rice
  • 2 1/2 cup canned tomatoes
  • 2 cups hot water
  • season to taste

Step-by-Step Instructions

  1. Pound and tenderize the steak to help it become tender during cooking.
  2. Combine the flour, salt, paprika, and pepper in a shallow dish.
  3. Dust and coat the steak well with the seasoned flour mixture, reserving the remaining flour mixture for later.
  4. In a large skillet, heat 1 tablespoon oil over medium heat. Sauté the onions and bell pepper until softened, about 5-7 minutes. Remove and set aside.
  5. Add remaining oil to the skillet and brown the steak on both sides over medium-high heat, about 3-4 minutes per side. Return the sautéed onion and bell pepper to the skillet.
  6. Sprinkle the uncooked rice evenly over the steak mixture and top with the canned tomatoes.
  7. Pour 2 cups hot water over the tomatoes. Sprinkle with the reserved flour mixture to help thicken the sauce. Cover tightly and reduce heat to low. Simmer for 1 hour until the rice is tender and the steak is cooked through.
  8. Season to taste with additional salt and pepper if needed before serving.

Common Problems and Solutions

Q: Why is my steak still tough after cooking?

A: Round steak needs the full hour of simmering to become tender. Make sure the heat is low enough that it's just barely bubbling, and keep the lid on tight to trap moisture. Pounding the steak well before cooking also helps break down the tough fibers.

Q: Can I use a different cut of beef?

A: Yes, but round steak is ideal because it becomes tender with long, slow cooking. Chuck steak or sirloin would also work well. Avoid very lean cuts that will dry out during the hour-long simmer.

Tips and Techniques

Don’t skip pounding the steak - this really makes a difference in tenderness. Also, make sure your skillet or pot has a tight-fitting lid to keep all the moisture in while the rice cooks and the steak becomes tender.

Ingredient Substitutions

  • round steak: chuck steak or sirloin
  • canned tomatoes: fresh tomatoes, chopped (about 2 cups)
  • white rice: brown rice

Equipment Needed

  • large skillet with tight-fitting lid
  • meat mallet or tenderizer
  • shallow dish for dredging

Historical Context

This recipe is named after the famous French Quarter of New Orleans, the historic heart of the city where French, Spanish, and Creole cultures blended. The dish itself reflects the practical Creole cooking style of making economical ingredients into something delicious through patient simmering.