• oil
• 1 lb round steak, chopped
• salt
• Creole Seasoning
• water
• large yellow onion, diced (more onion = thicker gravy)
• green pepper, diced
• celery, diced
• garlic
• cooked rice

Heat oil in cast iron dutch oven over medium high heat. Add beef, season with a bit of salt, and brown. When crust forms on the cast iron, add a bit of water and scrape it up so it doesn't burn. Brown some more and do the water maneuver 3 or 4 times total. The darker the browing and the fond, the darker the dish turns out.

Add onion, pepper, and celery to the meat and cook until the onion is soft and translucent. Add the garlic and cook a minute or so.

Add water to over the meat and veggies. Simmer until beef is very tender.

When meat is tender, turn up the heat and reduce the water until gravy is desired thickness.

Serve over rice.

Preparation time: 10 minutes
Cooking time: 1+ hours

Ms. Enplace, with my modifications