If you aren’t familiar, rice and gravy also involves meat. No, I don’t know why this isn’t mentioned in the recipe title. Inexpensive cuts of beef are usually used. Chicken and pork can also be used. My preference is for round steak. I’ve also used stew meat. My mother in law prefers seven steaks (or seven bone steak). Onions are always present. Bell peppers usually surface. Depending on the cook, garlic and/or celery may be added.
Before we get started there are some things you should know.
Now the meat is starting to stick a little, leaving behind lots of beautiful, yummy crusty goodness. This is what will make your gravy nice and dark and provide a deep flavor. Oh, my! No, it's not burnt! It's pretty!
I've added some water and started scraping the crust of the bottom. Crust is such an ugly word. The French call it "fond." A Cajun might call it "gremille," which means little bits, scraps, or crumbs left in the bottom of the pan. It's all good. I'll let this water cook off and allow more crusty goodness to form. Add more water. Scrape. Cook water off. Do this about four (4) times.
Skipping ahead here, so pay attention! I've gone through the crust-forming steps four times. Then, I've added my chopped onion, bell pepper, etc. and allowed that to brown a little too. Add water to cover everything and simmer for at least an hour, or until meat is tender.
So, here it is. All I have to do is cook the rice, let this simmer, and wait for dinner. Ya'll come on over!