Surprisingly, this Cajun stewed meat dish gets its jazz from a mustard marinade of spices, onion, bell pepper, and garlic. Slow cooking it ensures a rich and unusual tangy tasting gravy to serve over grits or rice any time of day.
1 1/2 pounds beef round steaks or pork meat
2–3 teaspoons Cajun seasoning like Slap Ya Mama
1/2 teaspoon salt
1 onion, sliced
1 bell pepper, sliced
3 garlic cloves, crushed
2 tablespoons white vinegar
3 tablespoons mustard
3 bay leaves
2 tablespoons vegetable oil
8 ounces beef broth
2 cups water
Slice meat into strips or medallions. Season meat well with seasoning. Add sliced onion, bell pepper, and garlic to the meat in a large bowl. Add vinegar and mustard, mix well and place into a ziplock bag. Marinate for 8 hours or more.
Drain marinade from meat in a colander over the sink. This leaves enough marinade on the meat for seasoning the stew. Pour oil into a black iron pot and heat. Add marinated meat and vegetables browning the meat well while cooking the vegetables with it. Add broth and water, cover pot and cook until meat is tender and vegetables are dissolved into the gravy. The round steak may take up to two hours to cook for tender results.
Serve meat and gravy over cooked rice or grits. Enjoy!