Prepare for a rich and savory experience with this classic Smothered Steak & Gravy. We start with fork-tender round steak, slow-cooked in a robust gravy that's been deepened with aromatic onions, sweet bell peppers, and a hint of celery. The secret is in the seasoning—a perfect blend of Cajun spices, garlic, and beef bouillon—that gives the sauce an incredible depth of flavor. Serve it over a bed of fluffy white rice to soak up every last drop of that incredible gravy.
Season your round steak with salt and pepper. Heat a large pot or Dutch oven over medium-high heat with a tablespoon of oil. Working in batches if necessary, sear the steak for 2-3 minutes per side until a deep brown crust forms. Remove the steak and set it aside.
Lower the heat to medium. Add the sliced onions, green bell peppers, and celery to the same pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pan, until the vegetables begin to soften.
Stir in the Cajun seasoning, onion powder, and garlic powder. Cook for one minute until fragrant.
Return the seared steak and any accumulated juices to the pot. Pour in the 6-8 cups of water and Worcestershire sauce, ensuring the meat is fully submerged. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and cook for approximately 2 hours, or until the steak is incredibly tender and easily pulls apart.
In a small bowl, whisk together the cornstarch and 1/4 cup of water to create a smooth slurry. Slowly pour the slurry into the simmering gravy while stirring constantly. Continue to stir until the gravy thickens to your desired consistency. Serve the smothered steak and gravy hot over rice or mashed potatoes.