Ingredientes para New Orleans Style's O's
- Beef Top Round Steak
- All Purpose Flour
- Vegetable Oil
- 1 large onion, chopped
- Green Bell Pepper
- 4 cloves garlic, minced
- Worcestershire Sauce
- 2 bay leaves
- 1 tsp salt
- Fresh Ground Black Pepper
- 1/4 tsp cayenne pepper
- 2 cups beef stock
- 1 cup heavy cream
- Fresh Parsley Leaves
- 2 tbsp paprika
- 1 tbsp garlic powder
- Black Pepper
- 1 tbsp onion powder
- Cayenne Pepper
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- Texas Toast Thick Bread
- Unsalted Butter
- Extra Virgin Olive Oil
- Dried Parsley
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Cómo preparar New Orleans Style's O's
- Cut 2 lbs beef chuck into 2-inch pieces.
- In a medium bowl, whisk together 1/2 cup all-purpose flour and 1 tbsp Emeril's Bayou Blast Creole Seasoning (recipe below).
- Dredge beef pieces in the flour mixture, ensuring even coating. Lay flat on a work surface.
- Lightly pound each piece of beef to 1/4-inch thickness using a meat mallet.
- Turn beef over and repeat pounding, adding more flour mixture if needed.
- Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat.
- Add beef in batches, browning evenly on both sides (5-6 minutes per batch). Remove browned beef and set aside.
- Once all beef is browned, return it to the Dutch oven. Add 1 large onion, chopped, and 1 green bell pepper, chopped.
- Stir well, scraping the bottom and sides of the pot to loosen browned bits.
- Cook for 5-6 minutes, until vegetables soften.
- Add 4 cloves garlic, minced; 2 tbsp Worcestershire sauce; 2 bay leaves; 1 tsp salt; 1/2 tsp black pepper; and 1/4 tsp cayenne pepper.
- Cook, stirring, for 2 minutes.
- Pour in 2 cups beef stock and bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 2-2.5 hours, or until beef is fall-apart tender.
- Using a potato masher or fork, shred the beef.
- Stir in 1 cup heavy cream and cook for 1-2 minutes, until heated through. If sauce is too thin, cook uncovered until thickened.
- Serve hot over garlic-butter Texas toast (recipe below). Garnish with fresh parsley.
- **Bayou Blast Creole Seasoning:** In a small bowl, combine 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp dried oregano, 1 tbsp dried thyme, 1 tbsp salt, 1 tbsp black pepper, 1 tsp cayenne pepper. Mix thoroughly.
- **Garlic-Butter Texas Toast:** Preheat oven to 350°F (175°C). Line a baking sheet with foil.
- Arrange Texas toast slices in a single layer on the foil.
- In a bowl, combine 1/2 cup (1 stick) softened butter, 2 cloves minced garlic, and 1/4 tsp salt. Mix well.
- Spread butter mixture evenly over the toast.
- Bake for 5-6 minutes, or until golden brown and crispy.
- Serve warm with the New Orleans Style S O S.
Nutrition Information (Approximate per serving)
Sodium
204 g
Sugar
39g
Fat
165g
Carbs
21g
