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Creole Steaks

 Creole Steaks
Here’s a way to “fancy up” an economical cut of beef. I created the recipe as a variation on Swiss steak. Serve this entree with rice to catch the flavorful sauce. —Nicole Filizetti, Jacksonville, Florida
4 ServingsPrep: 15 min. Cook: 35 min.

Ingredients

  • 1 large onion, chopped
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped celery
  • 4 tablespoons canola oil, divided
  • 3 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon pepper
  • 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
  • 1/4 teaspoon hot pepper sauce
  • 1 tablespoon lemon juice
  • 4 beef cubed steaks (4 ounces each)
  • Additional salt and pepper

Directions

  • In a large skillet, saute the onion, green pepper and celery in
  • 2 tablespoons oil until crisp-tender. Add garlic; cook 1 minute
  • longer. Stir in the flour, salt, thyme, cayenne and pepper.
  • Add tomatoes and pepper sauce; bring to a boil. Reduce heat; simmer,
  • uncovered, for 20-25 minutes or until thickened, stirring
  • occasionally. Remove from the heat; stir in lemon juice and keep

2 of 2

Creole Steaks (continued)

Directions (continued)

  • warm.
  • Sprinkle steaks with salt and pepper to taste. In another large
  • skillet, cook steaks in remaining oil over medium heat for 3-4
  • minutes on each side or until no longer pink. Serve with sauce.
  • Yield: 4 servings.
Nutritional Facts: 1 steak with 3/4 cup sauce equals 355 calories, 18 g fat (2 g saturated fat), 64 mg cholesterol, 889 mg sodium, 19 g carbohydrate, 3 g fiber, 28 g protein.
Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab needs. Buy now and get 6 bottles, plus free shipping. Order Now