Southern Steak and Milk Gravy (just in case you are not familiar with this easy and economical dish)
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.
- 4 pieces of cubed steak
- 2 Tblsp. olive oil
- 1 C. flour or plain bread crumbs (I use crumbs) that you have seasoned with S&P to taste to coat the steaks
- 1/4 C. more flour to make the gravy
- 1 beaten egg with a splash of water in it (if one egg doesn’t seem like enough, use two)
- S&P to taste
- 1 ½ C. milk
- Place the flour or bread crumbs on a platter. Place the platter by your frying pan.
- In a wide enough bowl to hold the steaks, beat the egg and the splash of water. Place this by the frying pan.
- Put the oil in a frying pan and heat it over medium heat till a drop of water will sizzle in it.
- Dip your steaks first into the egg mixture and then dip it in the flour or breadcrumb mixture until it’s well coated.
- 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.
- 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.
- Now, return your steaks to the pan and turn them to coat both sides.
- 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.
- Don’t forget your fresh veggies!!!
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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.