I keep making this it's so good.

Okay so you're doing this at the same time, two pots, one at least 2qt and one 3qt. You can make bigger work, no problems. Smaller might be a problem.

In the smaller pot boil 1.5 cups of water at med high heat, no salt, add 1 cup of very well rinsed rice. Stir once, cover and reduce heat. Set a rice timer for 15 minutes.

In the other, bigger pot, throw a lump of ground beef on med high heat. I like Costco's 88/12, but idk you might have to drain it if it's too fatty, even like 80/20. Or save the grease and use in lieu of butter in a step to come.

You want to kinda burn the shit out of it on the outside, roll it over and add nice char, break it up and char. It's very important here you not steam your bullshit. If you steam your bullshit at these high temperatures you will get rubbery meat. The steam must escape, make channels in the meat. Stir often.

You know your meat is done when its charred to hell and popping in the pan. Remove the meat to another bowl and set aside.

Now we're making a roux for a gravy but we need more color so on the same hot pot you just cooked the meat in toss 4 tbsp of butter. Stir occasionally but you want it to burn the milk solids and get a nice dark color. When that's done and it's a total judgement call over something you probably haven't done before so that's fun, remove from heat and add four tablespoons of white flour. Stir that shit for about a minute, you just want to cook the raw flour flavor out of it. It probably doesn't need to be on the burner to do that.... but schmaybe.

So remember that water you were supposed to have on hand? Yeah, I forgot to tell you about that. You'll be gradually adding two cups of water while stirring your flour butter slop (that's called a roux. Pronounced roo). Now add two teaspoons of Knorr beef bouillon powder. I mentioned that one, right? Put your pot back on the heat now if you haven't already. Add a splash of Worcestershire sauce.

Keep stirring your gravy until it thickens. It'll get bubbly. Now remove from heat. Heat is bad at this point, it will eventually crash out the emulsion. Add your beef back in, and that rice was probably done already. Do a little sprinkle of garlic and onion powder, and a generous sprinkle of black pepper.

What you were supposed to do with the rice at the 15 minute mark is to remove the cover turn off the heat, fluff with fork, and allow to steam until needed exactly now.

Now add the rice to the beef and gravy and you're done.

AI fix:

Charred Beef and Gravy with Rice

Serves: 2-4 (depending on portion size)
Cook Time: ~25-30 minutes
Equipment:
- 1 pot (at least 2 quarts)
- 1 pot (at least 3 quarts)

Ingredients

For the Rice:
- 1.5 cups water
- 1 cup white rice (well rinsed)

For the Beef and Gravy:
- 1 lb ground beef (88/12 lean-to-fat ratio recommended; 80/20 works but may need draining)
- 4 tbsp unsalted butter
- 4 tbsp all-purpose white flour
- 2 cups water
- 2 tsp Knorr beef bouillon powder
- Garlic powder (to taste, ~1/4 tsp recommended)
- Onion powder (to taste, ~1/4 tsp recommended)
- Black pepper (generous sprinkle, ~1/2 tsp or to taste)
- Splash of Worcestershire sauce

Instructions

1. Start the Rice:

   • In the smaller pot (at least 2 quarts), bring 1.5 cups of water to a boil over medium-high heat. Do not add salt.
     
   • Rinse 1 cup of rice thoroughly under cold water until the water runs clear, then add it to the boiling water.
     
   • Stir once, cover with a lid, and reduce heat to low. Set a timer for 15 minutes.
     

2. Cook the Beef:

   • In the larger pot (at least 3 quarts), heat over medium-high. Add the ground beef as a single lump.
     
   • Let it sear and char on one side (you want a dark, crispy exterior—don’t steam it). Flip it, char the other side, then break it up into smaller pieces with a spoon or spatula. Stir often to create channels for steam to escape and prevent rubbery meat. Lightly salt yo meat.
     
   • Cook until the beef is deeply charred and popping in the pan (about 8-10 minutes). Remove to a bowl and set aside. If using fattier beef (e.g., 80/20), drain excess grease if desired, or reserve it for the next step.
     

3. Make the Roux:

   • In the same pot with the beef drippings (or reserved grease), add 4 tbsp butter over medium-high heat.
     
   • Stir occasionally and let the butter brown—burn the milk solids slightly for a dark, nutty color (this takes 2-4 minutes; judge by eye).
     
   • Remove from heat and stir in 4 tbsp flour. Mix for about 1 minute to cook out the raw flour taste (residual heat should suffice).
     

4. Build the Gravy:

   • Gradually add 2 cups of water to the roux, stirring constantly to avoid lumps.
     
   • Add a splash of Worcestershire sauce.
     
   • Stir in 2 tsp Knorr beef bouillon powder. Return the pot to medium heat if it’s not already there.
     
   • Keep stirring until the gravy thickens and becomes bubbly (about 3-5 minutes). Once thickened, remove from heat to prevent the emulsion from breaking.
     

5. Finish the Rice:

   • When the rice timer hits 15 minutes, turn off the heat, remove the lid, and fluff the rice with a fork. Let it steam uncovered until ready to use.
     

6. Combine Everything:

   • Add the charred beef back into the gravy, stirring to coat.
     
   • Sprinkle in garlic powder, onion powder, and a generous amount of black pepper to taste. Adjust seasoning as needed.
     
   • Fold in the fluffed rice, mixing until everything is well combined.
     

Notes

• Beef Fat: If you’re using leaner beef (like 88/12), the drippings add flavor to the roux. Fattier cuts (80/20) might leave too much grease—drain if it looks excessive, or use it instead of some butter.
  
• Roux Color: The darker the butter gets, the deeper the gravy flavor. Don’t rush it, but don’t let it fully blacken either—aim for a rich brown.
  
• Scaling: This recipe scales up easily with bigger pots; just keep the ratios intact.