Round Steak Rice and Gravy

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Cajun Round Steak with Rice and Gravy

Yield: 4-6

Author: Jolie Meaux

Prep time: 20 MinCook time: 30 MinInactive time: 2 HourTotal time: 2 H & 50 M

There are few meals that feel more like home in South Louisiana than a tender piece of round steak swimming in dark gravy and served over a pile of hot white rice. This is simple, old-fashioned comfort food, but it cannot be rushed. The steak is browned until the bottom of the pot is full of all those good little bits, then slowly smothered with onions and peppers until it practically falls apart. Spoon plenty of that rich gravy over rice, add a vegetable on the side, and supper is handled.

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Ingredients

Cajun Round Steak with Rice and Gravy

• 4-6 1/2- 3/4 inch thick slices of round steak
• 1-3 tbsp Cajun/Creole seasoning
• Cooking oil (just enough to cover the bottom of your pan)
• 1 large onion, diced
• 1 medium pepper, diced
• 3 cloves of garlic minced
• 3-4 cups Beef broth or water ( you may not need all of it)
• Green Onions. sliced

Instructions

Cajun Round Steak with Rice and Gravy

1. Season the round steak generously on both sides with Cajun or Creole seasoning.
2. Add enough cooking oil to lightly coat the bottom of a heavy-bottomed pot, Dutch oven, or Magnalite pot. Heat the oil over medium-high heat.
3. Add the steak and brown it well on both sides. Allow it to develop a deep, dark crust without letting it burn. Remove the steak from the pot and set it aside.
4. Add the diced vegetables to the same pot. Cook for about 10 minutes, stirring frequently, until the onions are soft and translucent.
5. Pour in a small amount of broth and scrape the bottom of the pot to loosen all the browned bits.
6. Return the steak to the pot. Add enough broth to almost cover the meat.
7. Reduce the heat to low, cover the pot, and simmer for 1½ to 2 hours, stirring occasionally, until the steak is fork-tender.
8. Add more broth as needed during cooking to prevent the meat from sticking and to ensure there is enough liquid for the gravy.
9. Taste and adjust the seasoning as needed. Garnish with green onions, if desired, and serve over hot cooked rice.

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. Making sure to check on it occasionally and add more broth as needed.
• This recipe can also be made with other cuts of beef. Cubed steak or beef cut into bite-sized pieces will work well, too.

Nutrition Facts

Calories

128

Fat

7 g

Sat. Fat

1 g

Carbs

6 g

Fiber

1 g

Net carbs

5 g

Sugar

2 g

Protein

12 g

Sodium

802 mg

Cholesterol

24 mg

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