My Daddy was raised west of the Achafalaya. One of the things he always craved the most was steak and gravy. A couple of his brothers were rice farmer so we did not need anything from the store. This is like home to me. Unfortunately, he passed before I got this recipe passed along to me. So thank you. And laissez Le Bon temp roulez. .
Mom taught us all this most basic, yet delicious dish, but she taught us a little different process. First, a little oil in a cast iron skillet, brown the meat really well while making some “gratin”. Remove the meat, & add the “trinity” while scraping & de-glazing the pot. Once onions are soft & translucent, add about 2-3 tablespoons of flour, & constantly stir until brown. Add meat back to the pot, & beef stock to cover, bring to a boil & reduce heat to simmer & cook until tender. Very easy, yet very delicious & one of my all time favorites.
Lol, you told us to let it burn. That is how Memere explained roux to me. “sha Bebe, when you think dat roux might burn, then give it a stir”. Show taught me it should eventually be the color of a pecan shell. The deeper the color, the better the roux. The better the roux, the better the dish. Memere only had a 2nd grade education. But she raised ten children in her shot gun shack. She also met all her grandchildren and even a great, great, great grandchild. Her stories were legendary. She was the oldest person in her Parish. She played the concertina. She is missed.
And I may be really late to this part of the original video, but every Cajun girl has a really seasoned cast iron skillet. I , the sha bebe of 33 grandchildren, got the cast-iron skillet from my Memere.
I did some steak in a gravy yo method oh yeah nice. And I did something I ain never did before, instead of throwing away the peelings from the veggies I made a broth out them and strained it out. Added it in!
