Saturday, August 20, 2011

Steak and Gravy

When I want something delicious and comforting, steak and gravy is one of my go to recipes.  I've been eating this dish since I was a child, prepared by both my grandmother and mother.  It's simple food at it's best.  It doesn't pretend to be something it's not and the result is a savory, unpretentious plate of pure heaven served over rice.

First, you trim several pounds of round steak to your taste.  I prefer very little fat on my meat, so I trim heavily, but my mother would gasp and point out that cutting off the fat takes away some of the flavor.  I'm no health nut, but I don't mind sacrificing slimy fat even if it does add flavor!

Once the meat has been trimmed to your satisfaction, sprinkle with salt and pepper.

In a heavy pot or large cast iron skillet, heat a few tablespoons of oil and add meat to brown.

While the meat is browning, chop a yellow onion and set aside.

Continue to brown the meat until it's really brown.  This is what gives the gravy a nice, dark color and flavor.  When the meat is good and brown, and there are lots of little bits on the bottom of the pot, remove the meat.

Now add the chopped onion to the pot and stir until they are almost clear.  Add a few cloves of minced garlic about halfway through sauteing the onions.

Once the onions and garlic are cooked, add the round steak back the pot and stir for a few minutes.

Add enough water to just cover the meat.

Let the meat simmer for about an hour or until the meat is tender.  Keep checking because if you overcook the steak it will be dry.  I forgot to take pictures of the next part, but mix 1/4 cup of flour with 3/4 cup of water.  Remove the meat from the pot, and bring the broth to a boil.  Using a mesh strainer, pour the flour mixture through the strainer into the pot and whisk together quickly.  Allow the gravy to boil for a minute or two while stirring, then add the meat back to the pot.  Taste the gravy to make sure the seasonings are okay.  (I like to add a little cayenne pepper here)  If the gravy tastes "weak", you can add a teaspoon or so of beef bouillon.

And there you have steak and gravy.  I don't have picture of the final dish served over rice because I am serving it tomorrow as Sunday lunch, so I haven't made the rice yet.

I hope this will be a dish that you try and fall in love with.  It is one of the staple dishes in my kitchen, and I generally serve it over rice, with green beans and homemade biscuits.

Steak and Gravy

2-3 lbs round steak, trimmed
1 yellow onion, chopped
2 cloves garlic, minced
Water to cover steak
1/4 c flour
3/4 c water

1 comment:

Crystal said...

YUM! I'll definitely have to try this! It looks great and pretty easy too!