brings the best of good steak and a Cajun Punch together for a
Courtesy of Chef Al from Houma, LA.
1-1/2 to 2 lbs. of Steak (Rib-eye or T-Bone)
1 Tbs. cooking oil
1-1/2 Lg. onions chopped
3 - 4 garlic cloves chopped
5 - 6 stalks of celery chopped
1 can mushrooms
3 bell peppers cubed into 1-1/2" pieces
Salt to taste
Trim fat and bone from steak, put into pot on med-high fire with oil and
sear until dark brown. Add onion soy sauce and
Add water; about 20 oz. (depending on how much gravy you want).
Add celery and mushrooms. Lower fire and add cornstarch at a rate of 3 Tbs.
per 10 oz. of water; mix well.
Cook about 10 - 12 minutes. Add bell pepper on top, season
lightly, cover and
simmer for 5 - 8 minutes. Serve over rice.