- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Round Steak with Red Gravy
Posted on 10/23/13 at 8:39 am
Posted on 10/23/13 at 8:39 am
Round Steak
8oz/10oz of Tomato Sauce
2 Cups Water
Teaspoon of:
Cumin
Onion Powder
Garlic Powder
Salt
White Pepper
1. Sprinkle Meat on both sides with Salt and White Pepper
2. Heat Pan and add some oil then brown the round steak. I brown it until it's almost burnt a little. (I like the smokiness the burnt taste adds to the gravy).
3. While browning meat, mix the water, tomato sauce, and all spices in mixing bowl. Pour over meat when done browning
4. Bring to boil then reduce heat, cover, and simmer for 2 hours.
5. Optional. mix a little flour and water together and add to gravy/meat mixture. This will thicken it up. I've never do this though but some in my family like it.
Serve over rice and enjoy!
8oz/10oz of Tomato Sauce
2 Cups Water
Teaspoon of:
Cumin
Onion Powder
Garlic Powder
Salt
White Pepper
1. Sprinkle Meat on both sides with Salt and White Pepper
2. Heat Pan and add some oil then brown the round steak. I brown it until it's almost burnt a little. (I like the smokiness the burnt taste adds to the gravy).
3. While browning meat, mix the water, tomato sauce, and all spices in mixing bowl. Pour over meat when done browning
4. Bring to boil then reduce heat, cover, and simmer for 2 hours.
5. Optional. mix a little flour and water together and add to gravy/meat mixture. This will thicken it up. I've never do this though but some in my family like it.
Serve over rice and enjoy!
4
Posted on 10/23/13 at 8:46 am to lsufanintexas
quote:
Tomato Sauce
The 2 don't go together, where i'm from. My simple recipe for roundsteak and gravy.
Heat up some oil.
Lightly dust steaks with flour.
Brown steaks, remove.
Add a little more oil.
Add some flour and make a roux.
Add diced onions, bellpeppers, celery, garlic
Add some beef broth.
Add spices to your hearts content.
Stir, bring to high heat.
Add back in steaks and any drippings.
Reduce heat, and simmer for 30 min-1 hour.
Posted on 10/23/13 at 8:55 am to BugAC
You are making a standard brown gravy. I said a red gravy.
There is a distinct difference and is why I used tomato sauce.
Try the recipe...you won't be disappointed.
There is a distinct difference and is why I used tomato sauce.
Try the recipe...you won't be disappointed.
Posted on 10/23/13 at 9:08 am to lsufanintexas
That is the most yankee shite I've ever seen. Round steak is supposed to be made with a grease gravy every single time. GTFO with the flour in the gravy too. Seriously, where are you from?
Posted on 10/23/13 at 9:30 am to Gaston
I like round steak cooked with a little tomato--this makes it a cousin to a typical NOLA style grillades (the veal or beef kind usually eaten with grits). The part I don't get is using onion and garlic powder. If you're gonna bother to cook, then chop a damn onion and a couple cloves of garlic.
Posted on 10/23/13 at 10:56 am to Gaston
quote:
GTFO with the flour in the gravy too.
I don't put roux in anything but gumbo and stew. I don't understand why people use it in anything else. I would put rotel instead of tomato sauce.
Posted on 10/23/13 at 11:07 am to TigerNlc
quote:
I don't put roux in anything but gumbo and stew. I don't understand why people use it in anything else.
It thickens the gravy. Unless you like water gravy.
I make a roux for a lot of things. It enhances the meal. In this instance, it's not a very thick roux, because you're not dealing with a lot of liquid.
This post was edited on 10/23/13 at 11:08 am
Posted on 10/23/13 at 11:46 am to lsufanintexas
my 100% cajun mom made something like this growing up and called it mexican gravy because she used rotel
Posted on 10/23/13 at 12:56 pm to BugAC
quote:
It thickens the gravy. Unless you like water gravy.
I don't consider it watery because that's how my mom always cooked it but maybe compared to yours. I just hate the taste of roux in anything not gumbo or stew. Ruins it for me.
This post was edited on 10/23/13 at 12:59 pm
Posted on 10/23/13 at 1:01 pm to lsufanintexas
Sounds similar to a Swiss steak recipe I used a few times as a newlywed.
Posted on 10/23/13 at 1:01 pm to TigerNlc
Both of my parents are from Abbeville and I've never had flour in gravy. Some people call it an onion gravy, some people call it a grease gravy, but to me it was just rice and gravy. My mom's round steak and gravy is unreal. Makes an awesome goulash the next day with left overs.
Her pork loin gravy is even better.
Her pork loin gravy is even better.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News