Spanish Steak

A Bold, Rich Spanish Steak Recipe

Spanish steak… what comes to mind when you think of it?  Spice, flavor, tomatoes…yum!  This is a recipe passed down generations in my family.  I haven’t seen a recipe specifically like this one, although I’m sure it’s out there!  Since I haven’t ran across it,  hopefully this one is new to you too!

One of the great things about this dish is that the delicious aroma permeates the air and by the time the meal is finished, you are READY to eat.  Actually EVERYONE in your house will be more than eager to gather around the dinner table to enjoy good food and conversation.  It is one of those comforting meals that fills you up and makes you smile!  And what really makes this meal special is that it is EASY to make.  If you are a busy, working woman/man, it is easy to prep all this in about 15 minutes, get it on the stove and just let it simmer in your cast iron skillet for a few hours while you settle in, relax or finish up on some work.  Sure the cooking time is long, however the process is simple.  Always remember… excellent food takes TIME!  The longer you simmer and cook this Spanish Steak, the more the flavors develop.

Keep in mind that the ingredients list below is malleable.  You can leave out the Cayenne and crushed red peppers if you are sensitive to heat.

Spanish Steak Recipe

8 pieces of round steak (you can use cubed steak for faster cooking)
1 small onion (chopped)
1 bell pepper (chopped)
1 small jalepeno (remove seeds and mince)
1 can of Rotel
1 8 oz can of tomato sauce
8 oz of water
2 cups of Flour
1 Tablespoon of Worcestershire sauce
salt (to taste)
pepper (to taste)
Cayenne Pepper (to taste)
Crushed Red Pepper Flakes (to taste)
1 Tbsp garlic (minced)
2 Tbsp of Oil

Season your raw steaks and dredge them through the flour.  Pour 2 Tbsp of oil into iron skillet and turn heat to medium.  Brown the pieces of round and turn the fire on low.  Add chopped onion, bell pepper, garlic and can of Rotel.  Add can of tomato sauce and use the can to add water to just cover the top of the steaks.  Stir, cover and let simmer on low heat for 2 hours.  Check and stir occasionally to prevent sticking or burning.

The broth should be a little thick since you lightly covered the meat with flour and the “gravy” should be poured over mashed potatoes.

Another delicious thing about this steak is it tastes even better the NEXT day made into a sandwich.  Enjoy!!!

*Best served with mashed potatoes and green beans.

I love sharing other recipes with similar themes… check out this Spanish Spice-Rubbed Steak!

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