The recipe that I am going to be sharing today is for meat and gravy or rice and gravy. Wherever your from depends on how you or what you call it. Here in the south, more specifically, New Orleans, we call it rice and gravy.

INGREDIENTS

1-2 lbs Beef Round Steak
1 Onion Chopped
2 Tbsp Parsley Chopped
3-4 Sprigs Thyme
2 Tsp Paprika
1 Tsp Garlic Powder
Salt and Pepper to Taste
Dash of Cayenne
2 Tbsp Butter
2 Tbsp Flour
2 Cups Water

This is a corner stone meal. Rice and gravy is a very vague term. I understand!The cut of meat I will be using for this recipe is the bottom round cut into slim pieces. This cut of meat cooks down to be very nice and tender.

I love to make a gravy and I don’t like to use gravy packets, I have nothing against using gravy packs. I just have found that I get more control of the flavor and it taste so much better to me. I know some people might be a little intimidated by not using a gravy packet to make gravy, However it is a very simple process just takes a little time and practice.

If you understand that the gravy is literally just oil, flour, and water mixed together you will be able to do it.

So let’s jump right in to make this meat and gravy. You want start off by prepping your vegetables. Chop your onions and chop your herbs. After you get that ready to go the next thing you do is season up the meat. I used salt, pepper, paprika, garlic powder, and a dash of cayenne.

Heat up a large deep heavy bottom saute pan. Cover the bottom with a thin layer of oil. Get it nice and hot and sear off the meat in there. Let each side brown for about 5-7 minutes each. After the meat browns, remove it from the heat and set aside. In the remaining oil and drippings, Add 2 Tbsp of Butter and sprinkle in 2 Tbsp of flour.

Stir the mixture in the drippings until you get a nice gravy paste. It should be a nice brown color. Next add your onions and stir them in with the flour mixture and cook them down for about 5 minutes until it is translucent and tender.

Return your meat back to the pan and place it directly on top of the onions. Then go ahead and pour in 2 cups of water. Place your herbs into pan and let them all cook together. Bring it to a boil, then bring it back down to a simmer and let it for at least an hour and a half.

By the time you end your cooking session, the gravy that you made is going to become so nice, deep brown and delicious. Typically served with rice and also a vegetable side dish, I recommend serving it with something like a green salad or green beans, any type of vegetables, get that thrown in there with this meal and enjoy your dinner.

Beef Gravy and Rice

INGREDIENTS