Friday, January 13, 2012

Cajun Steak and Rice and Gravy

This is one from Daddy Doug Fontenot's kitchen!! "Is anything more dear to a Cajun's heart than rice and gravy?"


1 onion, chopped
1 bell pepper, chopped
3 cloves garlic, smashed and chopped fine
1 lb organic, grass fed (beef) round steak or similar cut
coconut or olive oil
black pepper
1/2 to 1 tsp paprika
rice (brown rice is the healthiest, white rice is what is most commonly served in LA, and basmati rice is in between for both)

1. Season meat with salt and black pepper. Use black pepper sparingly!! or it will be HOT (not 'cause I've done that or anything :)
2. Heat oil over medium heat. Brown all meat, then remove from pot and set aside.
3. Saute garlic, onion, bell pepper until all is soft and onions are translucent.
4. Return beef to pot, add paprika. Cover meat with water.
5. Cook on medium heat for approximately 1 hour, or until beef is tender. Add water as needed to maintain enough for a gravy.
6. Cook rice according to package.
7. Serve meat and gravy over rice. Veggies as a side.

Caveat: We are talking a REAL gravy here. Louisana style. Not this gravy from a mix pack type stuff with flour in it. This gravy will be thin and watery. That is how it should be, so don't worry about it if it's not the texture you are used to. But trust me. It is GOOD!

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