Makes 6 servings

• 1 tablespoon vegetable oil
• 1 round steak, ½ inch thick, about 2 pounds
• 3 teaspoon Creole seasoning
• 2 teaspoons Worcestershire sauce
• 2 cups chopped onions
• ½ cup chopped celery
• ½ cup chopped green bell peppers
• 1 tablespoon minced garlic
• 3 cups water or beef broth
• 1 teaspoon hot sauce
• 2 tablespoons water
• 1 tablespoon cornstarch
• 6 cups cooked long-grain rice

In a large, heavy pot, preferably black iron, heat the oil over medium heat. Season each side of the round steak with one teaspoon Creole seasoning and 1 teaspoon Worcestershire sauce. Place the steak in the pan and cook on both sides until completely brown, about 20 minutes total time.

Add one cup of the onions and continue to brown, stirring often and turning the steak occasionally, for 10 minutes. Add the remaining onions, the celery, bell peppers, and garlic and cook, stirring, for another five minutes. Add the water or beef broth, the remaining teaspoon Creole seasoning, and the hot sauce. Cover, reduce the heat to medium-low and simmer for one hour.

In a cup combine the two tablespoons water with the cornstarch and stir to make a smooth paste. Stir into the pan and cook uncovered, stirring occasionally, until the gravy thickens. Place the lid on the pot, lower the heat to low, and cook for 15 minutes. Serve over rice