TX's Style ~ Onion ~n~ Pepper Round Steak {Emeril Lagasse}

• 2 lb Tenderized round steak, cut into strips
• 1 1/2 tbsp Essence, recipe to follow
• 1/4 cup Coconut oil, you can use whatever oil you like
• 3 tbsp AP flour
• 3 cup Chicken broth, divided
• 6 cup Onion, chopped
• 2 cup Red and green bell pepper, chopped
• 3 tsp Salt, I only use 2
• 1/2 tsp Cayenne pepper
• 1/2 tsp Ground black pepper
• 1 tbsp Freshly chopped parsley
• 2 1/2 tbsp Paprika
• 2 tbsp Salt
• 2 tbsp Garlic powder
• 1 tbsp Onion powder
• 1 tbsp Cayenne pepper
• 1 tbsp Dried oregano
• 1 tbsp Dried thyme

1. This is what I use for beef and chicken broth, it contains no MSG
2. In a sauce pan combine 3 cups water and 1 teaspoon chicken base, heat untill devolved.
3. Heat oil in a large deep skillet over medium heat
4. Mix flour and 1 1/2 tablespoons Essence, add round steak and toss until coated
5. Brown meat for 4-5 minutes until brown, remove meat and set aside.
6. Remove remaining fat from skillet.
7. Add 2 cups of chicken broth and scrape the bottom of the pan
8. Add onion, bell pepper, salt, cayenne, and pepper
9. Cook stirring frequently, for 6 to 8 min, or until vegetables are wilted
10. Reduce heat to medium, cover and cook, stirring occasionally, for 15 min.
11. Add the meat, rest of the broth, cover and continue to cook for 1 hour or until meat is tender
12. Add parsley and serve over white rice

steak, follow, coconut oil, flour, chicken broth, onion, red, salt, cayenne pepper, ground black pepper, parsley, paprika, salt, garlic, onion, cayenne pepper, oregano, thyme

Taken from cookpad.com/us/recipes/367140-txs-style-onion-n-pepper-round-steak-emeril-lagasse (may not work)