Note: I used brown basmati rice for the recipe below because it has a more substantial texture, nice chew, and I think it goes well with this dish, but you can totally make white rice instead, no biggie! I actually had some left over white rice that I mixed in when I made this dish. :)
Alibert's Gobball Stew
1 Cup Brown Basmati Rice
1 3/4 Cups Water
2 Tbsp. Butter
1 Tbsp. Butter
1 tsp. Minced Garlic
1 Cup Sliced Fresh Mushrooms, about 1/8" thick
1/2 Large Green Bell Pepper
2 Red Sweet Peppers, circle cut
1 Orange Sweet Pepper, circle cut
2 Yellow Sweet Pepper, circle cut
1 1/2 Cups Beef Broth
3 Cups Milk
2 Tbsp. Butter
1/3 Cup Flour
1 tsp. Salt
1/2 tsp. Ground Black Pepper
Pinch Nutmeg (optional)
Pinch Ground Oregano (optional)
2 Thick Rib Eye Steaks
Up to 1 Tbsp. Salt
Up to 1 Tbsp. Sugar
Up to 1/2 tsp. Ground Black Pepper
George Forman Grill or Outside Grill
1. Rice: In a medium pot (with a lid) on medium-high heat, combine the rice, water, & 1 tablespoon butter. Bring to a boil & then cover. Reduce the heat to a simmer & cook for about 40 minutes. Keep the lid on and remove from the heat & let sit for about 10 minutes (if it's not cooked all the way, add 2 tablespoons more water & heat again until soft). Add another tablespoon of butter & fluff the rice with a fork.
2. Vegetables: Saute the garlic with about a tablespoon of butter in a large pan over medium heat. Add in the mushrooms & peppers & cook for about 5 minutes. Add in the broth & raise the heat to medium high & cook until it comes to a boil. Turn the heat to low & let it simmer.
3. Cream Stew: Melt 2 tablespoons of butter in a large pot on medium-low heat. Add about 1/3 cup of milk & then stir in a little bit of the flour & whisk to combine well. Keep adding flour & whisking until it becomes thick & then whisk in a little bit more milk to thin it out. Repeat this process until the flour is gone. Pour in the rest of the milk & raise the heat to a soft boil until it thickens into a nice cream. Pour it into the pan with the vegetables & stir to combine. Add in the salt, pepper,and optional nutmeg & oregano.
4. Meat: Heat your grill (I used a little George Forman) & in a small bowl mix together as much salt, sugar, & pepper as you think your taste buds can handle (that's why the ingredients say "up to". Personally I like mine all the way!). Pat the meat with paper towels & then rub the salt/sugar mixture all over it very well. If using a George Forman grill, cook one steak at a time, about 3 minutes & then flip so that the grill lines create a cross hatch pattern & cook for another 2 minutes (cook time will vary depending in meat thickness & how well-done you like your steaks, of course). Place a large portion of rice on a serving plate, cover with cream stew, & place a steak on top. Drizzle with some of the meat juices (optional, if using a George Forman grill).
* Try my "Wakfu" Shushu Cheese Pops! *