Traditional Southeastern North Carolina Steak and Gravy

By the Rockwell Family Cookbook

Ingredients

• 2 lbs round steak, cut into rectangles
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1.5 tablespoons salted butter
• 1.5 medium onions, diced
• 6 carrots, cut into small circles
• 2 cans beef consommé
• 1 can mushrooms with water
• 1 bell pepper, cut into strips
• 1 cup water
• 1 tablespoon flour

Instructions

1. 1. Season the round steak pieces with salt, pepper, garlic powder, and onion powder
2. 2. Heat butter in a pan and fry the seasoned steak pieces until browned on the bottom
3. 3. About 5 minutes before the steak is fully cooked through, add the diced onions and carrots so they start to become tender
4. 4. Once steak is cooked through and browning, remove it from the pan
5. 5. Deglaze the hot pan with the can of beef consommé
6. 6. Add the steak back in
7. 7. Add the can of mushrooms with its water
8. 8. Add the bell pepper strips
9. 9. Mix 1 cup water with 1 tablespoon flour to make a slurry
10. 10. Pour in a little of the slurry and let it cook until it thickens to your liking
11. 11. Cover and simmer on medium-low heat for 1.5–2 hours
12. 12. Serve over rice and mashed potatoes with plenty of gravy