My Absolute Favorite Cajun Dish--Round Steak Rice and Gravy

When I think back at my absolute favorite Cajun dish that totally reminds me of home it would have to be Round Steak Rice and Gravy. Nothing is dearer to a homesick heart than rice and gravy. O.K., I know it sounds rather simple, however the simplicity of this dish is the essence of Cajun Cooking. The gravy is not like gravy from the dinner that is thick and gloppy. It is thin and ladled over perfectly cooked rice. To make this dish a round steak is gently braised in a covered pan on the stovetop. The liquid that is formed from this slow cooking is so delicious! This gravy in my opinion is more important than the meat. My favorite sides with rice and gravy would be any type of southern pea, fresh tomatoes, cucumbers, and cantaloupe.

Round Steak Rice and Gravy
2.5 lbs round steak
2 T oil or enough to cover bottom of pan
1 cup diced onions
1/2 cup diced celery
3 cloves garlic, smashed & coarsely chopped
1-1/2 cups water or beef broth 
2 tablespoon cornstarch
3 tablespoons water
Season to taste 

Heat oil over high until it shimmers then add the meat. Brown the meat until a dark-brown (but not burned) crust develops on the bottom of the skillet. Push meat to one side of the skillet. Add chopped onions, celery and garlic. Sauté vegetable until tender. Reduce heat to medium, and continue cooking vegetables until soft. Add water or beef broth bring to a simmer. Season to taste. Reduce heat to low, cover, and simmer for 50 minutes, or until fork-tender. In a cup stir together cornstarch and water until a smooth paste has formed. Temper, then add to saucepot and cook uncovered until sauce thickens. Serve over hot cooked rice.

Birth of Grandson

Had one of the best experiences of my life on May 13th.  On that day my new grandson was born, and I was able to be a part of the delivery.