Smothered Steak and Gravy
Note: Every Cajun needs to know how to cooked smothered meats with a gravy. This is a basic, simple to use recipe. All of my children, their friends, etc. have used this recipe and succeeded.
You may use this same recipe for steak, pork chops, chicken hamburger steak….etc. I basically cook this way for any type smothered meat I am preparing.
Salt, black and red pepper, to taste
1 Tbsp. flour
1 Tbsp. canola oil
1 pinch of sugar
1 onion, chopped
1 green pepper, chopped
3-4 cloves garlic, minced
4 tsp. kitchen bouquet
Put stove on medium-high heat. Season one side of the meat with salt, b lack and red pepper. Put the grease in the pot on medium heat. When the grease is hot put in the meat, seasoned side down. Then season the top side of the meat. Sprinkle the flour on the meat, letting some fall in the pan. Sprinkle a pinch of sugar on the meat. When the meat is brown, turn over and let it start to brown. Then add; onions and green pepper. Cover and lower heat to about medium low. When onions start to get sticky and drippings are starting to stick, add garlic and a small amount of water. Stir to get sticky drippings off the bottom of the pot.
Add a little more water than needed for the amount of gravy you want then add the Kitchen Bouquet. Stir and cover, cooking on low until meat is tender or put in 350 degree oven until tender. Either way, check every 15-20 minutes or so to be sure there is enough water. If needed, add some more water to the pot.