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Smothered Round Steak & Gravy

  • Yield: 6 servings


  • 1 tablespoon olive oil
  • 1 to 2 pounds boneless round steak
  • 3 teaspoons Creole Seasoning (your choice)
  • 2 teaspoons Worcestershire sauce
  • 2 cups diced onions
  • One-half cup diced celery
  • One-halfcup diced bell peppers
  • 1 tablespoon minced garlic
  • 3 cups beef broth
  • 1 teaspoon hot sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 6 cups steamed rice


  • Heat the olive oil over medium heat in a large, heavy pot. Season each side of round steak with 1 teaspoon of the Creole Seasoning and 1 teaspoon of Worcestershire sauce. Place the steak in pot and cook, browning evenly on both sides, about 20 minutes. Add 1 cup of the chopped onions and continue to brown for 10 minutes longer, turning the steak several times. Add the remaining onions, the celery, bell pepper and garlic, and cook 5 minutes more. Add the beef broth and the remaining Creole Seasoning and hot sauce. Cover and simmer for 1 hour.
  • In a cup, combine the cornstarch and water and whisk to make a smooth paste. Add to the pot and stir. Cook uncovered until the sauce thickens. Cover the pot and cook for 15 minutes. Serve over steamed rice.