Round Steak in a Gravy By: Jordy Carrier
½ of a round steak, cubed (Note: A whole round steak weighs approximately 3 lbs, half of such will feed a party of four, definitely)
1 large white onion, chopped
½ large bell pepper, chopped
4 cloves of garlic, minced
4 tablespoons of olive or vegetable oil
Salt and Pepper to taste
Water (amount to be explained in The Process)
1. Apply seasoning to meat.
2. Put stovetop on medium high, pour 3 tablespoons of oil into pot, and place meat in pot. (For the purpose of browning.)
3. Once meat is browned, apply enough water into the pot as to surround, but not submerge the meat.)
4. Allow the water to cook out, and let the meat sizzle in the “dry” pot for about 5 minutes; repeat water pouring (as in the previous step). Once water is in, deglaze the pot-bottom by scratching off any morsels that broke off the meat.
5. Repeat the action involved in Steps 3 and 4 until meat is tender, and once such is so: remove the meat from the pot, and introduce the onion, bell pepper, and garlic, along with the final tablespoon of oil, give a thorough stir. (The oil will protect them from potentially burning.)
6. Allow the vegetables to brown, giving them an occasional stir (about 10 minutes), apply a thin layer of water, and scratch off any drippings from the pot-bottom, apply meat back into pot and pour enough water to cover the pot 1/4 from the top. Reduce heat and allow to simmer until gravy thickens, if vegetables are not dissolved: continue to add water and simmer until so …serve over rice.
Note: You could easily add sliced smoked sausage to this dish: it would be thrown in at the same time as the vegetables.
Du bon manger, c’est la joie de vivre. (Good food is the joy of life.)