Seven Steak Rice and Gravy

Rice and gravy is probably one of the most common recipes in Cajun cuisine. A staple if you will. The ingredients are pretty simple but what makes the difference is the time put in. The longer you cook/brown it, the better. “Act like you’re gonna burn it, but don’t.” For this recipe, I used seven steak.

Family pack of seven steaks

1 medium onion

1 bell pepper

head of garlic

2 stalks celery

Olive Oil

Cayenne Pepper

Salt

Black Pepper

Onion Powder

Garlic powder

Worcestershire sauce

Tobasco

1 can Dawn’s Mushroom Steak Sauce

1 14.5 oz can of beef broth

handful of parsley

handful of green onions diced

First, I seasoned my steaks with cayenne, black pepper, salt, onion powder, and garlic powder to taste. You can totally use your favorite Cajun season all for this. Then, I put about 1/4 cup olive oil in a 15 inch cast iron skillet, and placed stove on medium/high heat. Once the skillet got to temperature, I placed steaks in skillet, browning both sides until golden brown. Add water as needed during this to keep it from burning. I used a giant fork to move the steaks around while I was browning and kind of scraped the bottom of the pan with the steaks while doing so. Once I was satisfied with the browning process (about 20-30 minutes), I took the steaks out and set aside. I then placed all my veggies (onion, bell pepper, and celery) in the left over juices and browned until caramelized using several dashes of Worcestershire sauce and Tobasco in the process. I like to put garlic towards the end of this process. (I feel like the garlic tastes burnt if I put the minced garlic in too early.) Once veggies are browned, I added the steaks back to pot. Add 1 can beef broth and dawns mushrrom steak sauce. Allow to come to a boil, then simmer for 1-2 hours covered or until tender. Now…. while this is all going down, don’t forget to “Cook Some Rice Cher!” Be sure to check your pot in the process so the meat isn’t sticking to bottom. Finish with parsley and green onions. Serve over rice.

Jameson adding the finishing touches of parsley and green onions ;)