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Beef: Dutch Oven Steak Strips & Gravy




Source of Recipe


unknown


List of Ingredients




1 (4 to 5 lb.) boneless cross rib pot roast (or 5 ranch steaks)
1 Onion - Large - diced medium
1/2 Red bell pepper - diced medium
2 Tbsp. steak seasoning
2 cups brown gravy from a good mix
1 4 oz. can mushroom ends & pieces


Recipe



Cut meat into strips that are about 4 inches by 3/4 inch square. Season with
the steak seasoning and allow to marinate for several hours. Heat a 12" oven
over 16 to 18 hot briquettes and brown the meat. Add the onions and peppers and cover. Reduce bottom heat to 9 briquettes and add 13 briquettes for top heat. Cook slowly for about 1 to 1/2 hours, checking occasionally, adding hot water if needed to keep from drying out and replenishing coals as needed. Prepare and cook gravy in separate oven. Add the hot gravy and the mushrooms to the meat and simmer for another 1/2 hour. Serve with or over rice, noodles or potatoes.