2 lb Round steak

      2 t  Salt

    1/2 t  Ground black pepper

      1 t  Ground red pepper

      1 t  Ground white pepper

      1 x  All-purpose flour (dredging)

    1/2 c  Vegetable oil

      3 ea Medium onions, chopped

      2 ea Bell peppers, chopped

      1 ea Celery rib, chopped

      1 c  Beef stock or water

  Alex Patout says, "Smothering is a multipurpose Cajun technique
  that works wonders with everything from game to snap beans.  It's
  similar to what the rest of the world knows as braising--the
  ingredients are briefly browned or sauteed, then cooked with a
  little liquid over a low heat for a long time."
  Season the roast with one half of the salt and peppers.  Dust with
  flour on all sides.  Heat the oil in a Dutch oven or other large
  heavy pot over medium-high heat, add the steak, and brown well
  on all sides.  Remove the meat and pour off all but 1 teaspoon
  of the oil.  Add half the onions, bell peppers, celery, and the
  other half of the seasonings, and the stock or water.  Stir well
  and reduce the heat to the lowest possible point.  Return the
  roast to the pot and cover with the remaining vegetables.  Cover
  and let cook until the meat is very tender, about 1 hour and 15
  minutes.
  Serve the meat in slices, with rice alongside and the gravy over
  all.
  When you try this recipe with other kinds of meat, be sure to
  adjust the cooking times accordingly--let tenderness be your guide.
  For extra flavorful roasts, try larding with slivers of garlic
  before smothering.
  Serves 4-6
  From Alex Patout's "Cajun Home Cooking" Random House Inc.
  ISBN 0-394-54725-X