denots
Well-Known Member
Your gonna need:
1 yellow onion
1 bell pepper
2-3stalks of celery
1 bunch of green onion
5 lb of stew meat
minced garlic
4 tlbs flower
Vegetable oil
Your choice of season all, or salt and pepper
Extra long grain parboiled rice.
First thing you going to do after Cuttin Up all your vegetables is season your meat. A typical use Tony Chachere's, or Slap Your Momma. Then put some oil in a pot, just a couple of tablespoons or so and start browning your meat. You want to get the meat a good dark brown color and plenty of color on the bottom of your pot. I recommend a good cast iron pot, and you want to get it hot. I also typically do my meat and two batches. If you put too much meat in the pot at once it will make too much water and it will not brown properly.
Next is to add your onion. You want to let your onion start to sweat and soften up anything that is stuck to the bottom of the pot before you start scraping it. I cover my pot at this point for the first few minutes. It helps retain the moisture in the pot. Once you start scraping your pot and it picks up all the color you want to cook your onions to a good caramel color. I do this over medium-high heat
Then add celery, garlic, and bell pepper. Again you want to let these start to sweat. You may even add a touch of water. As they become tender and approximately three to five minutes you will add 4 tablespoons of flour. You will continue to stir this not letting the flour stick to the pot until it is a good brown color.
Next you will add some water to the pot and make sure all the flower has completely dissolved. I will typically cook this back down really thick and let the flower brown a little bit more, being careful not to let it burn. Add the meat back to the pot cover with water(beef broth can also be used here but take care not to make the gravy to salty), mix thoroughly and put to simmer. You will let this cook down typically for an hour and a half, or until the meat is tender and the gravy thickens. Before the gravy gets too thick you want to taste for salt and pepper, season accordingly. Be sure to stir occasionally not to let anything stick to the bottom of the pot.
To make rice I simply put rice in a pot, fill with water to my first knuckle on my index finger over the rice, add about a half a tablespoon of salt, cover, bring to a boil, and turn to simmer for 20 minutes(do not lift the lid). I don't measure rice unless it's for jambalaya, because it's kind of hard to stick your finger in a pot of boiling water. But this method my dad always used and it's always works and makes perfect rice. Also I only use parboiled rice.
Once the meat is tender, and gravy is thick add the green onion. Turn off heat and let sit for 5 minutes. Serve over rice.
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1 yellow onion
1 bell pepper
2-3stalks of celery
1 bunch of green onion
5 lb of stew meat
minced garlic
4 tlbs flower
Vegetable oil
Your choice of season all, or salt and pepper
Extra long grain parboiled rice.
First thing you going to do after Cuttin Up all your vegetables is season your meat. A typical use Tony Chachere's, or Slap Your Momma. Then put some oil in a pot, just a couple of tablespoons or so and start browning your meat. You want to get the meat a good dark brown color and plenty of color on the bottom of your pot. I recommend a good cast iron pot, and you want to get it hot. I also typically do my meat and two batches. If you put too much meat in the pot at once it will make too much water and it will not brown properly.
Next is to add your onion. You want to let your onion start to sweat and soften up anything that is stuck to the bottom of the pot before you start scraping it. I cover my pot at this point for the first few minutes. It helps retain the moisture in the pot. Once you start scraping your pot and it picks up all the color you want to cook your onions to a good caramel color. I do this over medium-high heat
Then add celery, garlic, and bell pepper. Again you want to let these start to sweat. You may even add a touch of water. As they become tender and approximately three to five minutes you will add 4 tablespoons of flour. You will continue to stir this not letting the flour stick to the pot until it is a good brown color.
Next you will add some water to the pot and make sure all the flower has completely dissolved. I will typically cook this back down really thick and let the flower brown a little bit more, being careful not to let it burn. Add the meat back to the pot cover with water(beef broth can also be used here but take care not to make the gravy to salty), mix thoroughly and put to simmer. You will let this cook down typically for an hour and a half, or until the meat is tender and the gravy thickens. Before the gravy gets too thick you want to taste for salt and pepper, season accordingly. Be sure to stir occasionally not to let anything stick to the bottom of the pot.
To make rice I simply put rice in a pot, fill with water to my first knuckle on my index finger over the rice, add about a half a tablespoon of salt, cover, bring to a boil, and turn to simmer for 20 minutes(do not lift the lid). I don't measure rice unless it's for jambalaya, because it's kind of hard to stick your finger in a pot of boiling water. But this method my dad always used and it's always works and makes perfect rice. Also I only use parboiled rice.
Once the meat is tender, and gravy is thick add the green onion. Turn off heat and let sit for 5 minutes. Serve over rice.
Sent from my SAMSUNG-SM-G890A using Tapatalk
