Creole Beef

Creole beef is a delicious and tender entree that is sure to please. It’s easy to fix in an Instapot on a hot summer day, especially if you make your Creole sauce ahead of time. This is a good time of year to make a great big batch of Creole Sauce and can it in quart jars to use all throughout the year. Many of the ingredients, especially tomatoes and peppers, will be available at local farmers’ markets. But for now, I’m just going to share a single batch recipe.

One thing you will need to be sure to have is a container of New Orleans Cooking School’s “Joe’s Stuff”. It’s available through Amazon.

Creole Sauce

8 stalks celery- chopped

2 large green peppers-chopped

8 tomatoes-cut into small pieces or 1 quart (32 oz) canned tomatoes. Don’t use sauce. Gross. Fresh tomatoes are the best.

1 large onion-chopped

2 shredded carrots (optional)

salt

cayenne pepper (optional)

4 T. Joe’s stuff

Combine all ingredients in a stock pot and simmer down. It will look like it needs water, but do not add any. The tomatoes will simmer down first and then all of the ingredients will begin to cook. Just cook it slowly and stir often. When the onions and green peppers start looking translucent, it ready to use.

The Beef

3 lbs tenderized round steak

1/4 c. oil

1/4 c. flour

2 T. Joes Stuff

1 tsp salt

Cut the round steaks into serving sizes of your choice. On medium heat, heat the oil. Combine the flour, Joe’s Stuff and salt. Dredge the slices of meat in the flour and brown on both sides.

Put some Creole Sauce in the bottom of the Instapot or baking dish so the meat doesn’t stick so easy. Then put in the meat. Pour the remaining Creole Sauce over the meat.

For an Instapot, cook it about 40 minutes.

In a baking dish in the oven cook two hours at 350.

This recipe would also work fine in an old fashioned crock pot, too.

Serve over rice.

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