Jolie Meaux

Steak Tips Rice and Gravy

Jolie Meaux
Steak Tips Rice and Gravy

Steak Tips Rice and Gravy

Steak Tips Rice and Gravy

Serves 4–6 · Prep 20 min · Cook 30 min · Inactive about 1 hour · Total about 2 hours

Ingredients

  • 2 to 2½ lbs chuck roast, cut into bite-sized tips
  • 1–3 tbsp Cajun/Creole seasoning
  • Cooking oil (just enough to cover the bottom of your pan)
  • 1 large onion, diced
  • 1 medium bell pepper, diced
  • 3 stalks celery, diced
  • 3 cloves of garlic, minced
  • 3–4 cups beef broth or water (you may not need all of it)
  • Green onions, sliced

Instructions

  1. Cut the chuck roast into bite-sized chunks. Season the tips generously on all sides with Cajun or Creole seasoning.
  2. Heat a little oil in a heavy-bottomed pot, Dutch oven, or Magnalite pot over medium-high heat. Brown the tips in batches — don’t crowd the pan, or they’ll steam instead of brown. Browning is your friend here. Take your time and get a deep, dark crust on all sides. Remove and set aside.
  3. Put the diced onion, pepper, and celery into the drippings. Cook them down till very soft, almost caramelized, stirring often. Browning is your friend again — let those vegetables go dark at the edges. That’s where the gravy starts.
  4. Throw the garlic in and cook till fragrant, about a minute.
  5. Put the tips back in. Pour in the broth, scraping up the browned bits from the bottom of the pot, till it covers about a half inch over the meat.
  6. Cover and let it simmer for about an hour, stirring now and then, until the tips are tender. Then uncover and keep simmering till the gravy is the consistency you want — a good Cajun or Louisiana non-roux gravy is more on the thin side, not thick, thick like a roux gravy. Add more broth if the liquid starts to evaporate too much.
  7. Taste it and add seasoning at the end to your taste — that’s the biggest thing. Serve over hot cooked rice with plenty of gravy, and garnish with green onions.

Notes

  • For a thicker gravy, stir together a small amount of cornstarch and cold water until smooth. Add it to the pot during the final few minutes of cooking, then bring the gravy to a gentle boil until thickened.
  • You can also put the pot with lid in a 350 degree oven and cook until tender. Check occasionally and add more broth as needed.
  • This one reheats like a dream — the gravy is better the second day, so don’t be afraid to make it ahead.
  • Team mashed potatoes? Fine. Put it over mashed potatoes. I won’t tell anybody.
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