Steak Rice and Gravy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 Lbs. Sirloin (1 to 1-1/2 in. thick)
2 Cups Diced Onions
2 Tbsp Chopped Garlic
2 Tbsp. Olive oil
Salt and Pepper To Taste
5 Cups Rice
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Directions: |
Directions:Place olive oil in a large deep pan or a pot on high heat. (Black Iron is best but not necessary). Allow oil to heat up for a couple of minutes. Brown sirloin well on both sides 4 to 5 minutes on each side, (the darker the better).
Remove sirloin and place on the side. Add diced onions and garlic to pot and saute thoroughly. Add a cup of water and stir occasionally while cutting sirloin into 2 in. x 4 in. pieces and place back into pot. Add hot water until it just covers the sirloin. Cover on high heat and cook for about 5 minutes, lower heat to medium add Salt and pepper to taste and cook for at least 15 minutes (if your in a hurry). Lower and simmer for 15 minutes. Serve over steamed rice. If not in a hurry, I cook on medium heat for 30 minutes adding hot water as needed occasionally to keep above sirloin. I then lower heat to simmer and cook for another 30 minutes. |
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Number Of
Servings: |
Number Of
Servings:6-Hebert's or 10-All other |
Preparation
Time: |
Preparation
Time:45 min. - 2 hours |
Personal
Notes: |
Personal
Notes: I have my sirloin cut extra thick which prevents the meat from drying out during the browning process, and lets you make a darker gravy. The sirloin I find is not as dry as round steak when it is that thick. Season-all can be used but I prefer the simple taste of salt and black pepper.
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