Round Steak Louisiana: A Comforting Casserole from the Past

The scent of simmering meat and sweet potatoes, punctuated by the subtle warmth of thyme and a whisper of hot sauce, always transports me back. It’s a peculiar kind of nostalgia, one sparked by dusty cookbooks unearthed from forgotten corners. This recipe, tucked away in a crumbling volume from my husband’s grandparents’ barn, feels like a culinary time capsule. While its “Louisiana” moniker might be more of a suggestion than a strict geographical declaration, the comforting, hearty nature of this dish speaks volumes about the universal desire for a deeply satisfying meal, one that nourishes both body and soul.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 6
• Yield: 1 (2-quart) casserole
• Dietary Type: Not specified (contains beef, potential for gluten)

Ingredients

Here’s what you’ll need to bring this charming casserole to life:

• For the Base Layer:

  • 4 medium sweet potatoes, peeled and cut into 3/4-inch thick slices
  • 1 large onion, sliced
  • 1 medium green pepper, cut into wedges

• For the Steak and Sauce:

  • 1 1/2 lbs beef round steak, cut about 3/4-inch thick
  • Salt, for seasoning the steak
  • 2 tablespoons cooking oil
  • 1 clove garlic, minced
  • 3 tablespoons flour
  • 1 (16 ounce) can tomatoes, cut up
  • 1/2 cup beef broth
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 3 dashes hot sauce

Equipment Needed

To prepare this dish, you will need:

• A 2-quart casserole dish
• A large skillet
• A measuring cup and measuring spoons
• A knife and cutting board
• A meat mallet (optional, but helpful)
• A whisk or spoon for stirring the sauce
• Aluminum foil or a lid for the casserole dish

Instructions

Let’s get cooking! Follow these steps for a truly delightful result:

1. Prepare the Casserole Base: Begin by arranging your vegetables in the 2-quart casserole dish. Create a layer with the sweet potato slices, followed by the sliced onion, and finally the green pepper wedges. This forms the flavorful foundation for our steak.

2. Prepare the Steak: Take your beef round steak and, if the pieces are thicker than 3/4 inch, cut them into approximately 6 serving-size pieces. To ensure tenderness, pound the steak pieces to about half their original thickness. This not only tenderizes the meat but also helps it cook more evenly in the sauce. Lightly sprinkle the seasoned steak with a little salt.

3. Brown the Steak: Heat the 2 tablespoons of cooking oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully brown the seasoned steak pieces on all sides. This step is crucial for developing a rich flavor and a beautiful crust on the meat. Transfer the browned steak to the casserole dish, nestling it on top of the sweet potato mixture. Be sure to reserve the drippings left in the skillet – they hold a lot of flavor!

4. Build the Sauce: Reduce the heat in the skillet to medium. Add the minced garlic to the reserved drippings and cook until it becomes tender but not brown. This gentle sautéing releases the garlic’s aromatic oils without making it bitter.

5. Thicken the Sauce: Blend in the flour with the cooked garlic and drippings. Cook, stirring constantly, for about a minute to cook out the raw flour taste. This creates a roux that will thicken our sauce beautifully.

6. Combine Sauce Ingredients: Now, add the undrained cut-up tomatoes, beef broth, sugar, the 1/2 teaspoon of salt, dried thyme, pepper, and the 3 dashes of hot sauce to the skillet.

7. Cook the Sauce: Cook and stir the sauce mixture until it is thickened and bubbly. This usually takes a few minutes. Taste and adjust seasoning if necessary, keeping in mind the flavors will meld further during baking.

8. Pour Sauce Over Casserole: Carefully pour the thickened sauce evenly over the meat and vegetables in the casserole dish. Ensure everything is well-coated.

9. Bake the Casserole: Cover the casserole dish tightly with aluminum foil or a lid. Bake in a preheated oven at 350°F (175°C). The total baking time will be approximately 1 1/2 hours, or until the meat and vegetables are tender. During the baking process, occasionally spoon some of the luscious sauce over the meat and vegetables to keep everything moist and infused with flavor.

Expert Tips & Tricks

• Tenderizing the Steak: While pounding the steak is recommended, if your round steak is already quite tender, you can skip this step to save a little time. However, for tougher cuts, pounding is your friend for a melt-in-your-mouth experience.
• Vegetable Prep: For more even cooking, try to ensure your sweet potato slices are as uniform in thickness as possible. If you prefer softer onions, you can sauté them briefly in the skillet before adding the garlic.
• Sauce Consistency: If your sauce seems too thin after cooking, you can whisk in another teaspoon of flour mixed with a tablespoon of cold water (a slurry) and cook for another minute until thickened. If it’s too thick, a splash more beef broth will loosen it right up.
• Oven Variations: Ovens can vary significantly. Keep an eye on your casserole during the last 30 minutes of baking. If the sauce is reducing too quickly or the top is browning excessively, you can loosely tent it with foil.

Serving & Storage Suggestions

This Round Steak Louisiana is a hearty and complete meal in itself. Serve it hot, directly from the casserole dish, allowing each diner to admire the tender steak nestled amongst the sweet, soft vegetables. A dollop of sour cream or a sprinkle of fresh parsley can add a lovely finishing touch, though it’s truly delicious just as it is.

Leftovers are a true gift! Once cooled, cover the casserole dish tightly or transfer any remaining portions to an airtight container. It will keep well in the refrigerator for up to 3-4 days. Reheat gently in a covered oven at 300°F (150°C) or in the microwave until heated through. This dish also freezes beautifully; store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

While precise nutritional data can vary based on specific ingredient brands and exact measurements, here’s an approximate breakdown:

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	15g	23%
Saturated Fat	4.9g	25%
Cholesterol	0.7g	3%
Sodium	323.9mg	13%
Total Carbohydrate	30.8g	10%
Dietary Fiber	4.7g	18%
Sugars	8g	31%
Protein	3.8g	7%

Note: This information is an estimation and may not be exact.

Variations & Substitutions

While the recipe is classic and wonderful as is, feel free to explore these ideas:

• Vegetarian Option: For a vegetarian twist, substitute the beef round steak with thick slices of portobello mushrooms or hearty chunks of firm tofu, and use vegetable broth instead of beef broth.
• Spice Level: If you enjoy more heat, increase the hot sauce or add a pinch of cayenne pepper to the sauce. Conversely, if you prefer less spice, you can omit the hot sauce entirely.
• Herbs: Fresh thyme can be used in place of dried. Use about 1 tablespoon of fresh thyme leaves.
• Root Vegetable Swap: While sweet potatoes are delightful, you could also try a mix of regular potatoes and carrots for a different flavor profile. Adjust cooking times accordingly as these may cook faster or slower.

FAQs

Q: Can I make this dish ahead of time?
A: Yes, you can assemble the casserole up to a day in advance. Store it covered in the refrigerator and bake as directed, adding a little extra baking time if necessary.

Q: What kind of tomatoes are best for this recipe?
A: Canned diced tomatoes, as called for, work perfectly and provide a consistent texture and flavor. You could also use canned crushed tomatoes for a smoother sauce.

Q: My sauce is too thin, what should I do?
A: To thicken a thin sauce, create a slurry by whisking together 1 tablespoon of flour with 2 tablespoons of cold water. Stir this mixture into the simmering sauce and cook for another minute or two until it thickens.

Q: Is this dish suitable for freezing?
A: Absolutely. Round Steak Louisiana freezes very well. Ensure it is completely cooled before packaging in airtight containers for up to two months.

Q: How can I ensure the steak is tender?
A: Pounding the steak to half its thickness is key. Also, allowing it to simmer and braise in the sauce for the full 1.5 hours ensures it becomes fork-tender.

Final Thoughts

This Round Steak Louisiana is more than just a recipe; it’s an invitation to slow down and savor a comforting, flavorful meal. It’s the kind of dish that fills your home with an irresistible aroma and warms you from the inside out. Whether you discovered it tucked away in an old family cookbook or are trying it for the first time, I encourage you to gather your ingredients and embark on this culinary journey. It’s a wonderful testament to how simple ingredients, combined with a little care and time, can create something truly special. Serve it with a simple green salad or some crusty bread to soak up every last drop of that delicious sauce. Happy cooking!