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Rhonda’s Louisiana Steak & Gravy




Source of Recipe


eGullet’s PopsicleToze (Rhonda) in her March 2011 foodblog


Recipe Introduction


Rhonda made this for her fabulous blog on eGullet. She says: “If one dish exemplifies home, it most certainly would be steak and gravy. We had steak and gravy probably every single week. It is a dish of round steak braised in onion gravy. Mama invariably served the steak and gravy over rice or mashed potatoes with biscuits. The side dish varied, but it would usually be smothered green beans with potatoes and bacon, corn, peas or butterbeans. This dish, however, found its way all over Louisiana. It's probably the most cooked recipe that no one ever hears about.” This is simple, delicious and easy to make. Not to mention incredibly inexpensive! It isn’t elegant, by any means, but I wouldn’t hesitate to serve it to company. Cooking the meat in two batches and using the onions to deglaze the pan is genius! My comments are in brackets [ ]. Go to the link to see pictures and get Rhonda’s directions in her own words.


Recipe Link: http://egullet.org/p1800356

List of Ingredients




Round steak [I used just over 3 lb. bottom round]
3 large-ish onions, roughly chopped
Vegetable oil
2 T. flour
2 c. beef stock
Salt and pepper
Cayenne, to taste


Recipe



First, trim your round steak and season with salt and pepper. Save all the trimmings from the meat and the onions for stock making. Cut the meat in approximately 4-inch squares [I got 9 good slices from mine]. Heat a large frying pan on medium-high and add oil to coat. Brown half of the meat in the pan on both sides and remove to a platter. Lower the heat to medium and add the chopped onions to the pan. Stir to deglaze the pan and cook the onions until the pan is ‘clean’ and the onions are translucent. Remove the onions and set aside. Raise the heat to medium-high again and add the rest of the meat to the pan and brown again. Remove from pan when browned, lower the heat to medium and add the cooked onions to deglaze again. The onions should be soft and browned by now.

Add the flour and stir to brown it. Add the stock and salt, pepper and cayenne, to taste. Lower the heat to medium-low, bring to a simmer, cover and cook for about 1/2 hour. Add a little water [maybe a cup] and the meat, making sure that all of the meat is covered with the onion gravy. Cover again and simmer on low until the meat is tender. Mine took a good hour and a half.

Serves 4 – 8.