You might want to slice your steaks into more manageable chunks of meat to fit into the pot. The beef stock contains sodium, so at the end, taste your gravy and see if you need to add salt. I kept it simple with lots of onions only; feel free to add bell pepper and celery like some Cajun cooks do. Some cooks like this dish with a thinner (no roux) gravy, but I prefer the richness, thickness, and color that the dark roux brings to this Cajun recipe. You can buy
Rox's Roux online in our Shop site. In Cajun cooking, this dish is always served over rice, but it would be tasty over mashed potatoes, too.