Chuck Steak, Rice & Gravy

Inexpensive chuck eye beef has potential, normally it’s cooked low/long but you have an alternative. Trim away the connective tissue, fat and ¬†you have some decent meat.

Don’t toss the trimmings cook them salted in a pan with some olive oil and chopped onions. Render all the fat to make your gravy.


  • Chuck eye beef (1-1/2 lbs.) trimmed to aprox. 1 lb.
  • 1 small can of mushrooms
  • 1/2 cup or more of wine (whatever your drinking)
  • 1 cup uncooked rice (cooked 2 cups)
  • Stuff like flour, salt, pepper

Make gravy:

Add your chuck scraps to a pan with a little olive oil and sizzle the dizzle. Add some chopped onion and cook until almost burned. If the charred fat pieces are good then nibble and remove (give leftovers to the animals).

Add some wine to help deglaze and salt n pepper (keep head back in case of flame up). Then add 1/2 cup hot water and mushrooms, continue to cook. Taste and season to balance.

Cook your Rice:

Follow the manufacturers instructions, usually about 20 minutes covered (don’t overcook).

Grill Steak:

Hot pan grill the steak pieces (well seasoned) on each side, don’t turn until almost burned. Good flavors here remove the beef and deglaze with more wine. Add cooked broccoli (if using) rice and add chopped steak topped with mushroom gravy.


If you have a flame up don’t panic, just cover it with another pan to smother.

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