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ROUND STEAK AND GRAVY: Date Added: 9 May 2011
Listed in: Beef

1 two-pound round steak, not too thick, with the round bone with the marrow in the middle
3 large onions, sliced
2 bell peppers, chopped
Few pinches sugar
1 cup beef stock or water
Salt, cayenne and freshly ground black pepper, to taste.
White rice

Cooking Instructions

Cut the steak into 3/4" squares, and season well with salt and cayenne pepper. In a deep iron pot, put enough cooking oil just to cover the bottom and get the oil fairly hot. Add the meat and brown it well, almost to the point where you worry you may burn it. You can sprinkle a little sugar in the pot as well, to help the meat turn a nice shade of brown.

Add the stock or water, and scrape up all the little brown bits that stuck to the bottom of the pot. Add the onions and peppers, reduce the heat, cover and cook for about 1 hour until the meat is tender. Stir occasionally, and add a little more stock or water if you want more gravy.

To serve, spoon the steak and gravy over white rice, and serve maque choux on the side.

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