Who doesn’t like steak and gravy? Stop reading now if you don’t. Mom called and asked for this recipe for a comfort food dinner with dad. I’m glad she did because this recipe needs to be here in the Carolina Cuisine network of deliciousness.
I start this recipe by making a browned butter roux, then adding fresh vegs, steak, and stock. Last but not least is the white rice. If you aren’t experienced with cooking up a roux, no worries. You can do this with my simple directions below. Let’s talk about ingredients. Steak is the star of the show in this dish. It’s a matter of preference for which cut of beef you choose and I prefer London broil. You can find this cut of beef on sale and freeze it until ready to use. It’s usually around a 2 pound piece of beef. Recipe serves 4. I recommend serving with a corn muffin, butter, and a simple dessert.
INGREDIENTS: 1/2 of a 2 pound London Broil. Trim off excess fat and slice thin. Stack thin strips up and cut in thirds for nice sized bits of tender steak. 1/2 of each Yellow, Red, and Green Bell Pepper. Wash in cold water, cut out seed pod and stem, discard. Cut pepper in long thin strips. Stack strips together and cut in 2. You can freeze leftover peppers for later or use a frozen pepper blend and chop peppers smaller. 1/4 White Onion, cut in long thin strips and cut in 1/2. 2 cloves Garlic, peeled and chopped. 2 Tablespoons Worcestershire sauce, shake well before using. 2-3 Tablespoons Flour sprinkled with salt. 2 Teaspoons each salt and black pepper. 4 Cups Low Salt Beef Stock 2 Tablespoons each Butter and veg Oil. 1 Cup White Rice, cook as directed on package.
PROCESS: 1. Let’s begin with a brown butter roux to thicken, add color and richness to our gravy later. In a 8″ or 10″ stock pot add 1 Tablespoon each butter and oil. Stir until blended and cook on medium heat until butter begins to turn golden brown and bubbly. Sprinkle salted flour over butter blend and stir until mixed well. Cook over low to med heat until mixture pulls away from pot easily. Cook another 2 minutes, stirring often. Remove roux and put aside in a mug. Clean and dry pot. Return to heat. 2. Add remainder oil and butter. Add peppers and onions, cook on medium heat until translucent and browned slightly. Add beef, garlic, Worcestershire sauce, salt & pepper. Cook until meat is no longer link. 3. Pour half of roux in pot and stir until blended. Add remainder roux to pot and stir together. Turn heat to medium and start adding stock for gravy. Stir in stock 1 cup at a time, blending well. When all stock is mixed in, stir from bottom, cover pot and turn heat down to low. Cook 10 minutes stirring occassionally. 4. Prepare rice as directions say on package.
*Food Safety Info: Keep meat cold until ready to use. Promptly refrigerate leftovers within 1 hour of eating. Heat leftovers to 165F or higher prior to eating. Eat or freeze leftovers within 4 days. Wash and sanitize cutting board and knife used for cutting meat well. Wash hands after touching raw meat.
*Substitutions: Meatless veg sausage, crumbles, or firm cubed Tofu can be substituted for beef. Add it after veggies cook to golden brown color. Sub veg stock for beef stock. No butter is needed, just use 2 Tablespoons oil.
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