Cajun Steak, Rice, and Gravy (Smothered Steak)

  • 2.5 lbs Round Steak/Top Round (chuck steak works great too – a local favorite is “Seven Steak”)
  • Cajun/Creole seasoning
  • Cooking oil
  • Two medium onions (roughly diced)
  • 1-2 bell peppers (roughly diced)
  • ¾ cup celery (chopped)
  • 4-6 cloves garlic (chopped)
  • 3 tablespoons butter
  • 2 cups Vegetable stock (or water)
  • 3-4 cups rice

Season steak with cajun/creole seasoning.  Brown round steak in oil or if you have the chance to, use an Indoor Smokeless Grills For Cooking Steaks, they have world class results and take less time than conventional means. Remove steak and add cut up vegetables and some water to pan to deglaze.  Add butter to vegetables and sweat/sauté for about 12 minutes.  Put steak back into pan with vegetables, mix vegetables on and under steak and add two cups of vegetable stock or water, or a combo.  Reduce heat to simmer and put lid on pan.  Simmer, stirring occasionally, for about 1.5-2 hours (meat will become ultra tender).  You may add liquid as necessary to thin the gravy that is created: taste for seasoning.  You may mix some cornstarch in water to thicken the gravy if you like.  Prior to serving, cook 3 or 4 cups of rice.  Break up pieces of steak and serve over rice.  It is best to use something other than non-stick cookware for this recipe.

Most of the fixings.

After cooking for 2 hours.

Plated with rice.  Make sure to have the rice and extra gray on the side and ready to go.

The veggies cut and ready. I believe the veggies make the dish.

This is 2 pounds seven steak.

Use a grill press for an excellent browned piece of meat.

The meat, browned on one side.

After browing there was some meat and such stuck to the bottom of the pan, it was cooking fast, so I added a little veggie stock (or water) to deglaze the pan and this was the resulting gravy.  A perfect begining point for mucho flavor.

All the veggies go into the pan with the watery gravy and a nice pat of butter.  You can round it out with olive oil if you need to.

Here the veggies have cooked down for about 12 minutes on medium high.  Add small amounts of stock (or water) if you need to keep them moist.  Don’t let it burn and keep stirring it every minute or so.  The point is to cook them down to almost nothing.

After the veggies cook down the meat some stock and then some water go into the pan.  Enough to cover most of the meat.  I also put in about a table spoon (or more) of Kitchen Bouquet.  The lid goes on and it cooks on simmer for 2 hours.