This recipe doesn't really have a name - wanna give it one? We just call it that 'Round steak & gravy stuff over rice.' It's Micah's favorite meal, possibly because we always have popovers with it. We just made this for another family (of 8, EIGHT!!!) so we tripled our regular recipe and made their portion gluten free as well. It's comfort food for me because it's something my mom used to make. Here's the * approximate * recipe:
Round steak, 1-2 packages, 2-3ish pounds each (Micah will eat the leftovers for bedtime snack and breakfast so we like to make extra). Cut off all the fat and cube lean meat to 3/4-1 inch size.
Throw in a 2 quart dutch oven over a drizzle of olive oil and a handful of diced onions and brown well over medium heat. (I really like to add fresh mushrooms here, but usually don't because the kids balk them. You could also add peppers or whatever else you like to this step. My mom also added Kitchen Bouquet as it browned, but since I was going for gluten free I left it out because I don't know what's in it. And now that I think about it, it was great without it - I may as well leave it out next time!)When the meat is browned through, add beef stock (3-4 Cups? I told you there really isn't a recipe!), throw a lid on it and simmer it for 2-3 hours until meat almost separates when you stir it. Add water as you notice it cooks down. The amount of liquid at the end should just about equal the amount of gravy you want - I just eyeball it.
I boil water for Minute Rice and as I wait for that, I prepare thickening for the gravy. You can use starch & water (gluten free) or flour & milk (my husband's preference) - put in shaker to get rid of any lumps. Put rice in water, cover & remove from heat. The add the thickening mixture to the simmering meat mixture, stirring until gravy consistency. Season to taste. The rice & meat should be ready at the same time. Here's Micah's plate tonight:
Hubby also likes to eat this with Chinese noodles, kind of a Minnesota chow mien.