Rice & Gravy
Rice and Gravy is a classic Southern dish that turns simple cuts of meat ultra-tender, for a super flavorful, affordable dish that the whole family will love. It’s versatile, too, so you can use what you have on hand, like beef, pork, or even chicken! My favorite is beef, though. Just look at that rich gravy and tender meat! It doesn’t get better than this rice and gravy recipe.
What Makes This Recipe So Good
- The whole family will love this cozy Rice & Beef recipe. It uses, simple, traditional flavors it is hard not to love!
- The beef cooks up melt-in-the-mouth tender.
- It is super adaptable with different cuts of beef. You can use round steak, chuck roast, neck chops, 7-steak or short rib!
- It’s great by itself, but you can also serve it with extra vegetables on the side: Air Fryer Frozen Green Beans, Grilled Broccolini, and Sous Vide Asparagus would all be great options!
Chef’s Tips
- Don’t crowd the pan browning the beef: don’t sweat it if you have to work in batches browning the beef, it won’t get a nice crust (which adds flavor) if you try to cook too much at once. If your skillet is on the smaller side, work in batches.
- If you can’t find a bay leaf, you can use a few sprigs of fresh rosemary or thyme. But whatever you’re using, make sure you remove it before serving so it does not end up one someone’s plate!
Frequently Asked Questions
To make it dairy free, simply switch the butter for more avocado or neutral oil. You might not need the full amount, so add it as needed. To make it gluten-free, swap the cornstarch for arrowroot and make sure your Worcestershire sauce is gluten-free, usually it is but some brands are not.
Yes, and yes! You can make it ahead and simply heat it through when you’re ready to serve, and portions will freeze for up to 3 months.
More Cozy Dinner Recipes
- Old Fashioned Cowboy Cornbread Casserole
- Easy Creamy Chicken Casserole with Corn
- Best Old Fashioned Turnip Green Soup
- Easy Chili with Rice Recipe
- Easy Chicken Ranchero Recipe (Mild or Spicy!)
Rice & Gravy
Ingredients
- 2 lb round steak (or chuck roast, neck chops, 7-steak or short rib)
- Cajun seasoning (to taste)
- 4 tbsp butter
- 2 tbsp avocado oil (or neutral oil, divided)
- 1 cup yellow onion (diced)
- 1 bell pepper (diced)
- 1 celery stalk (diced)
- 3 garlic cloves (minced)
- 1 bay leaf
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp cornstarch (optional)
- 4 cups cooked rice
- fresh parsley (chopped for garnish)
Instructions
- Liberally season the meat with Cajun seasoning.
- Heat 1 tbsp of oil in large skillet over a medium heat.
- Add the steaks to the skillet. Brown the meat on both sides, about 4 minutes per side, and once brown, remove the meat and set aside.
- Add the trinity (onion, bell pepper and celery), and sauté until soft. Add the garlic, and sauté a little more.
- Now return the meat, and add the beef broth. Cook the steaks for approx. 1 1/2 hours, or until you can easily cut it with a fork.
- Meanwhile, cook some rice.
- If the sauce is not thick enough, make a cornstarch slurry: Whisk together 2-tbsp cornstarch with 1/4-cup cold water. Add half to the gravy and stir to incorporate. Let it simmer for a minute or two, and if it is still too thin, add the remaining slurry. Stir, simmer, and it should now be thick enough!
- Scoop some rice on your plate and cover with meat and gravy. Top with parsley!
Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.
Nutrition
Nutrition Disclaimer
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
