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Rice and GravyMain Dishes & Casseroles
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Submitted by Linda Benoit
Crowley, LA
on Thursday, May 23, 2002
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| Makes: | 4 servings |
| Prep Time: | 5 minutes |
| Cook Time: | 50 minutes |
| Ready In: | 55 minutes |
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"rice and gravy" is a staple here in South Louisiana. It is one of the first things you learn to cook. Any meat including chicken can be used. |
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| Ingredients |
| 1 pound round steak or beef steak |
1 large onion |
| 1 bell pepper |
salt and pepper to taste |
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| | | Directions | Prepare 2 cups of rice according to package directions.
First you need a black iron pot or a Magnalite pot. Cut up the steak into bite size portions. Salt and pepper the meat.
Put a small amount of oil in the bottom of the pot so that the meat
will not stick. Heat the oil on medium heat and then add the meat. Stir while browning the meat. Don't be afraid to burn it; it will not burn if you keep turning it.
Once the meat is browning, add a little water at a time. Once the
meat is really brown and the water has evaporated, add your onions
and cook until the onions turn brown. Add the bell peppers and start
to cook them. Add enough water to cover the meat let it cook until
the meat is tender.
Reduce the water to make thicker gravy. If the gravy is too thick,
add more water. If too thin, cook down some more. The more onions
you have, the thicker your gravy will be. The browner your meat,
the darker your gravy will be. Serve that wonderful gravy and meat over rice....hence rice and gravy! |
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