Southern Steak and Milk Gravy (just in case you are not familiar with this easy and economical dish)

Serves 4

 

Every now and then, I think that it’s nice to give a heads up on an easy and relatively inexpensive family dinner to make. This recipe is for the busy Mom or Dad; it even is easy enough for a carefully adult observed youngster to make. I also think that kids in particular like this dish. It’s nice to serve with mashed potatoes and a side of some good fresh vegetable.  You can also saute some sliced mushrooms and place those in the gravy or as a topping for your plated steaks.

 

Ingredients:

1.  4 pieces of cubed steak
2. 2 Tblsp. olive oil
3. 1 C. flour or plain bread crumbs (I use crumbs) that you have seasoned with S&P to taste to coat the steaks
4. 1/4 C. more flour to make the gravy
5. 1 beaten egg with a splash of water in it (if one egg doesn’t seem like enough, use two)
6. S&P to taste
7. 1 ½ C. milk

 

Directions:

1. Place the flour or bread crumbs on a platter. Place the platter by your frying pan.
2.  In a wide enough bowl to hold the steaks, beat the egg and the splash of water. Place this by the frying pan.
3. Put the oil in a frying pan and heat it over medium heat till a drop of water will sizzle in it.
4. Dip your steaks first into the egg mixture and then dip it in the flour or breadcrumb mixture until it’s well coated.
5. Place your coated steaks in the frying pan and sauté until nice and brown on both sides.  Remove steaks to a pre-warmed platter and place aluminum foil over to keep them warm—or place them in a slightly pre-warmed oven.
6. Still over medium heat, in your frying pan, place 1/4 C. flour and some more S&P to taste and stir until the flour is SLIGHTLY browned.  Slowly pour the milk stirring constantly with a wire whisk (to get rid of the lumps).  This will happen quite quickly.  If you prefer thinner gravy, add a bit more milk.  To this mixture you can also add some chopped parsley.
7. Now, return your steaks to the pan and turn them to coat both sides.
8. Place the steaks and the gravy in a pretty serving bowl or if you would rather plate them, you can place them individually with a side of mashed potatoes and serve the gravy in a gravy boat.
9. Don’t forget your fresh veggies!!!

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.