Smothered Steak Rice and Gravy
Directions
- 1Season the steak heavily with Britscookin' Cajun seasoning, Britscookin' Garlic & Herb, onion powder, garlic powder, Worcestershire sauce, and hot sauce.
- 2Heat a heavy-bottomed pot over medium-high heat.
- 3Sear the steak until browned on both sides.
- 4Remove the steak, place it in a large bowl, and set it aside.
- 5In the same pot, add the diced onion, bell peppers, and celery. Stir to pick up the browned bits from the bottom of the pot.
- 6Add a splash of water to deglaze the pan.
- 7Cook until the onions are soft, then mash the vegetables with a potato masher.
- 8Add the minced garlic and cook for about 1 minute.
- 9Return the seared steak to the pot, along with any juices.
- 10Use the same bowl the steak was in to measure 8 cups of water, then pour it into the pot.
- 11Season again with parsley, onion powder, garlic powder, beef bouillon, and Cajun seasoning.
- 12Let it simmer with the lid off for about an hour and a half, then cover with a lid and cook low and slow for another hour and a half, stirring occasionally.
- 13Cook some rice, preferably Parish Rice.
- 14Serve the smothered steak and gravy over freshly cooked rice.
Ingredients
- 2 lbs round steak
- 2 lbs seven steak
- 1 tsp Britscookin' Cajun seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- mild hot sauce
- 1 large onion, diced
- 2 green bell peppers, diced
- 1 stalk celery, diced
- 3 cloves minced garlic
- 1 tsp dried parsley
- 1 tsp beef bouillon powder
- 8 cups water
Equipment
heavy-bottomed potpotato masherrice cooker
Tips
- Use a heavy-bottomed pot like aluminum or cast iron for searing.
- Mashing the vegetables helps create a rich gravy.
- The longer it cooks, the better it will taste.