Rice and Gravy

Rice and Gravy Oil or Crisco 1 pound round steak, cubed Salt, pepper, Cajun or Creole seasoning 1 large onion, chopped Water 1 bell pepper 2 ribs celery, chopped 3-4 cloves garlic, chopped cooked rice In a large cast iron skillet, heat vegetable oil over medium-high heat. When oil is hot, add meat. Brown meat, allowing crust to form on bottom of skillet. Stir while browning meat. Once some crust forms, add enough water to cover bottom of skillet. Scrape crust loose from bottom of skillet; cook down, evaporating water. Brown to get crusty spots to form again, add water, scrape pot, cook water away again. Repeat process a few times while browning meat. Add onion, bell pepper, and celery, cook until slightly brown. Toss in garlic; cook a few minutes. Add enough water to cover meat; simmer until meat is tender, at least 1 hour. Once meat is tender, cook down water to make a thicker gravy. Taste for seasoning and serve over rice.