Ingredients:
1 to 2 pounds left over roast, steak. etc. (Diced, or cut into thin short strips)
1/4 to 1/2 cup of white flour
1-3 red peppers (chopped - they do not have to be finely
chopped)
2-3 table spoons of Konriko's Greek Seasoning
1 to 2 cups of Beef stock (You can substitute 2 or three ice
cubes of Beef Glaze` and a couple of cups of water if you have it
on hand -- That's what I do.)
1/4 cup olive of canola oil.
1/2 to 1 medium yellow onion chopped
1/8 - 1/4 cup celery chopped fine
1 tlbs salt
Have Louisiana Hot Sauce or Tabasco sauce on hand.
Cooking time: 1/2 hour to 2 hours, depending on your mood.
Step one:
Dice left-over meat, or cut it into thin short strips. Take a small container sufficient for shaking the meat (a baggy will do) and add the flour and Konriko seasoning. Add the meat and shake thoroughly. Set the meat aside.
Step two:
Heat the oil in the cast iron skillet to medium or medium high.
Step three: Add the onions, celery and half of the peppers. Saute these until they are clear and starting to get a little color. You do not want them browned. just starting to get that way.
Step four:
Add the meat. Try not to get all of the unused flour in with the meat, but much won't matter.
Step five:
Brown the meat and flour. Some of the flour will stick. That is OK. Watch your heat and do not let things burn. Keep stirring the meat with a wooden spoon. Scrape the bottom some so the flour doesn't build up too thick or burn.
Step six:
Once most of the meat and flour is browned turn up the heat to medium high. Add the water or stock. This should produced a lot of steam. Turn down the heat to simmer and add the glaze if you used water. Stir the mixture every so often making sure to scrape the bottom of the pan. This should be getting easier and easier. Once you have the bottom of the pan completely scrapped clean and there is nothing left stuck to the bottom, you should have a nice thick gravy. If it is too thick, thin it with some water.
Step seven:
Check the seasoning. It will probably need some salt, more of the peppers, and some hot sauce. Do not get over generous. This is going to simmer for a while, so you have time to check back a few times on the seasoning.
Step eight:
Turn the heat down to low. Now is the time to cook the potatoes or rice. While the rice or potatoes are cooking, stir and check the gravy for texture and seasonings every so often.
Step nine:
Serve over the potatoes or rice and enjoy.
courtesy of www.dougriddle.com
Back to Doug's Recipe page.