Steak with Creole Gravy


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A wonderful steak dish with onions, garlic, celery and red pepper to just name a few.

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  • 1 round steak or sirloin steak
  • 3 Tbs. all-purpose flour, divided
  • 3 Tbs. oil or solid shortening
  • 1 onion, sliced
  • 2 garlic cloves, finely chopped
  • 1/4 C. chopped bell pepper
  • 1/4 C. chopped celery
  • 10-oz.. can whole tomatoes or stewed tomatoes - +untrained
  • 1/4 tsp. black pepper
  • 1/4 tsp. red pepper
  • 1/4 tsp. salt
  • 1/4 tsp. Worcestershire sauce
  • 1/4 C. water, if needed
  • 1 beef bouillon cube

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Slice steak into strips and flour the meat strips with 1 Tbs. flour. Set aside. Heat oil in skillet and brown floured beef strips in hot oil. Remove browned beef from oil and set aside. Scrape skillet to pick up browned crusty bits on the bottom of skillet.Add remaining 2 Tbs. flour to oil and crusty bits and stir over medium heat to make a brown roux. Stir onion, garlic, bell pepper and celery into roux. Cover skillet and cook vegetables in the roux for 5 minutes or until softened. Return beef strips to the vegetables. Stir in canned tomatoes, black pepper, red pepper, salt and Worcestershire sauce. Cover skillet and cook for 5 minutes to meld seasonings with beef and vegetables. Stir in bouillon cube and additional water if needed to make an ample gravy. Stir to dissolve bouillon cube. Cover skillet and simmer for 1 hour or until beef is fork tender and gravy thickened.

Yields: 4 servings.

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