Seven Steaks Étouffée


4 pounds seven steaks or round steaks

4 tablespoons vegetable oil

1 cup diced onions

1 cup diced celery

2 cups diced bell pepper

¼ cup minced garlic

¼ cup all-purpose flour

1 quart beef stock

2 tablespoons Worcestershire sauce

¼ cup sliced green onions

2 teaspoons chopped parsley

Salt and black pepper to taste

Granulated garlic to taste


  • In a 12-inch, cast-iron skillet, heat oil over medium-high heat.
  • Add steaks and sear until golden brown. Remove meat from pan and keep warm.
  • Using the same skillet, sauté onions, celery, bell pepper and minced garlic 3-5 minutes or until vegetables are wilted.
  • Sprinkle the flour over the vegetables and cook for 2 minutes.
  • Return steaks to skillet, and add beef stock and Worcestershire. Bring mixture to a rolling boil, then reduce to a simmer.
  • Simmer on the stove until tender, around 1½ hours.
  • Turn off the heat and add green onions and parsley. Season to taste using salt, pepper and granulated garlic. Serve over boiled rice.

Ingredients used in this recipe