Rice & Gravy Ingredients 4 ribeye steaks 1 tablespoon Worcestershire sauce ½ tablespoon mustard 1 teaspoon each: Salt Black pepper Garlic seasoning Cajun seasoning Onion seasoning Italian herbs Flour, for coating Olive oil, for browning 1 bell pepper, chopped 1 onion, chopped 3–4 stalks celery, chopped 7 cloves garlic, minced 2 cups chicken or beef broth 1 cup water Instructions Season the ribeyes with Worcestershire sauce, mustard, and about a teaspoon each of salt, pepper, garlic seasoning, Cajun seasoning, onion seasoning, and Italian herbs. Coat the steaks well, then lightly coat both sides with flour. Heat a little olive oil in a large pot over medium-high heat. Brown the steaks for a couple of minutes on each side, then remove them from the pot. Using the same pot, add the Trinity chopped bell pepper, onion, and celery. I use about 3–4 stalks of celery. Sauté for 6–8 minutes, using a little chicken broth to deglaze the bottom of the pot and scrape up all those flavorful browned bits. Make it Holy with minced garlic and cook for another 1–2 minutes. Chop the browned steaks into bite-sized pieces and add them back to the pot. Pour in about 2 cups of chicken or beef broth and 1 cup of water. Season with another teaspoon of the same seasonings used on the steaks. Bring everything to a boil, then reduce the heat, cover, and let it simmer for 30–40 minutes, or until the steak is tender and the gravy has thickened. Serve over hot, fluffy white rice and spoon plenty of that delicious gravy over the top. #R#RiceAndGravyC#CajunRecipeC#ComfortFoodYallComeEat ##cuckooricecooker @@CUCKOO Electronics America
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