Beazell's Cook Book

Easy Round Steak and Gravy by Mrs. Beaz

Recipe detail

  • ( 0 Assessment ) 
  •  
  • Recipe prints
  • Recipe recommend
  • Facebook to share
  • Recipe export
2 lbs. round steak
Beazell's Cajun Seasoning
1/3 cup vegetable oil
2 1/2 cups onions, bell pepper and celery blend, diced
2 heaping Tablespoons minced garlic
Beazell’s Cajun Seasoning, to taste
Water
6 oz. water
1 1/2 Tablespoons Cornstarch
Cooked white rice
 
Remove the round steak from the packaging and trim away the fat and slice pieces into 3 to 4 inch pieces. This makes it easier to brown. Generously sprinkle each piece of steak with Beazell’s Cajun Seasoning on both sides. 
 
Heat the vegetable oil in a large heavy bottom skillet (do not use non-stick; you need it to stick), one that you have a lid for also, over medium high heat. Once the oil is nice and hot, place each piece of round steak in the grease. Allow to brown and stick very well. Turn each piece over and allow that side to brown and stick well. You will start noticing the brown bits on the bottom of the skillet. Once both sides are nice and browned, flip again and brown both sides again. By this time, you will have a nice brown coating on the bottom of the skillet and the meat will be nicely fried. This takes me around 30 minutes to get it nice and browned.
 
Pour in the onions, bell pepper and celery blend. Reduce heat to medium. With a wooden spoon, scrape all the bits off of the bottom of the skillet while stirring and allowing the trinity to cook down. Once all the liquid is mostly cooked out, pour in water to generously cover the steak. Add the minced garlic and stir well. Your liquid should be a nice shade of brown. Cover and allow to cook on medium high heat for approximately 2 – 3 hours. Check it often, add water to keep the level consistent with where it was in the beginning and stir each time. 
 
When the meat is tender enough to cut with your wooden spoon, it is time to thicken it up. In a measuring cup, add 6 oz. of water and gently whisk in your cornstarch. Pour into the round steak and gravy and lower heat to medium low. Gently stir to get the gravy to thicken. The meat will be very tender by this point and you don’t want to break up the pieces too much by stirring too hard. Allow to cook about 10 minutes uncovered while gently stirring and then remove from heat. Taste the gravy and a bite of meat and adjust Beazell's Cajun Seasoning to your tastes! Mr. Beaz added a pinch or two of kosher salt also. 

Comments



Only registered unsers may submit comments, please log in if you want o comment