Smothered Steak & Cajun Gravy

Directions

1. Slice the steak into ¼-inch slices and toss with 1 tablespoon Fat Granny Steak seasoning; set aside while you chop the vegetables.

2. When you’re ready to cook, heat the oil in a wide, deep skillet (that has a tight-fitting lid) over medium-high heat. Toss the steak slices with the all-purpose flour, shaking off excess (reserve flour for later use).

3. When the oil is hot and shimmering, add the steak in one layer and do not touch it for 3 minutes. Flip the meat, cook for an additional 2-3 minutes, until well browned, and then transfer the meat to a plate and set aside.

4. Drain the oil in the skillet and add the butter. When the butter melts, add the onion, bell pepper, and celery. Deglaze the pan with the cooking Sherry. Season with the remaining tablespoon of Fat Granny seasoning and sauté, stirring often, until the veggies soften, 6-7 minutes. Add the garlic and sauté an additional minute, and then add the reserved flour, and stir until the flour is no longer visible. Pour in the beef stock, Worcestershire, and hot sauce and bring the mixture to a lively simmer.

5. Return the steak back into the skillet, reduce heat to low, cover, and simmer for 1-1 ½ hours, or until the steak is fork tender. Taste and add additional salt, black pepper, and/or hot sauce as desired.

6. Allow the meat to rest for 10 minutes, and then serve over steamed rice, garnished with green onions and chopped parsley.