Rice & Gravy


  • 1 lb sirloin tip, stew meat or round steak, cut into bite size pieces
  • 3 cups beef broth or stock
  • 1 onion, medium sized, sliced
  • Optional: 1 medium bell pepper, diced
  • 1 can Rotel
  • 1 Tbsp butter or olive oil (for the meat and onions)
  • 2 Tbsp butter or olive¬†oil (for the roux)
  • 1/4 cup white flour
  • Salt and Pepper to taste
  • 2-3 cups of prepared rice


  1. Cut beef into about one inch wide strips or cubes
  2. On medium heat, heat a large pan or medium pot, add 1 Tbsp oil
  3. Add beef and brown
  4. Add onions and pepper (if using) and stir until soft
  5. Add Rotel (do not drain)
  6. Leave beef and vegetables to simmer on low
  7. In a separate small pot, heat 2 Tbsp oil on medium and add 1/4 flour
  8. Stir flour constantly until roux is peanut butter color
  9. Remove roux from heat and add beef broth slowly. Stir every so often to thin out the roux/broth mixture
  10. Add gravy back into beef
  11. Cover and simmer for 1/2 hour to 1 hour or until beef is tender
Serve over white or brown rice