Thursday, October 21, 2010

Steak and Milk Gravy

I just recently purchased the Southern Plate cookbook. LOVE IT! I want to make practically every recipe! If you have not visited Christy's site, you must. Lots of down home cooking.

This was Wednesday night's dinner. My son had band practice until 6:00 to get ready for competition of marching bands on Saturday. I left work and went straight home. I had a cake made (next post that I am doing), homemade mashed potatoes made and prep dishes done before going to pick him up. Nice.

I had not made cubed steaks in ages. These were so delicious and tender. I rarely make homemade gravy. This came out great! Looking forward to leftovers tomorrow for lunch!

Steak and Milk Gravy


Vegetable oil
1 1/4 cups all-purpose flour - divided
1/4 tsp salt, plus more for the gravy
1/4 tsp pepper, plus more for the gravy
4 pieces cubed steak, approximately 4 oz each
1 1/2 cups milk


Place enough oil in a pan to just coat the bottom, and place over medium heat while you prepare your steak.

In a shallow bowl, combine 1 cup of the flour with the salt and pepper. Stir that up. Dip each piece of steak into flour on both sides to get it coated well. Place each piece of steak in the pan and cook until good and browned on both sides. Remove the steak to a plate while you make your gravy.

Place the remaining 1/4 cup flour into the skillet with the meat drippings. Add a little more salt and pepper and stir over medium heat until the flour is lightly browned (just a few minutes). Slowly pour in the milk, stirring constantly. Reduce the heat to low and continue stirring with a wire whisk to break up any lumps, until thickened and there are no lumps. This will happen rather quickly. Add a little more milk if you prefer thinner gravy. Return the steak to the pan and turn to coat with gravy on both sides.

Serve the steak and gravy together in a bowl or serve the gravy on the side to go with mashed potatoes.

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