Quote:
Originally Posted by fisheye
YEAH! Grease gravy....its all about more oil than you need to start with and once the meat is browned (we used round steak) put in some (lots)onions and deglaze with whatever liquid you want. The trick to getting the real grease gravy though is to use way more oil or lard than you think is right and boiling almost ALL of the water out without burning the bottom of the pot(cast iron best). When it's done just right the rice is kinda sticky(yeah you know what I'm talkin about)
I do know what I'm talking about, I'm originally from Ville Platte ....lol
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Lots of onions is the ticket. After browning the meat, pull it out, throw in the onions, deglaze, put meat back on bed of onions, cover meat with water, crank up heat to med-high, cover, cook until water is boiled out and gravy is the consistency you want. Check every 20 mins or so and scrape the onions off the bottom of the pot. They should be carmelized. Everytime you check place meat back on top of the onions.