My Family's Steak and Gravy
I've served this to my family, and now that I'm alone, I make a batch and freeze it. Maybe!
I say that because I like it so much I tend to have it for dinner every night until it is gone!!!! lol
This is actually a good company dinner because it can be stretched and not seem skimpy. Just add more onions or mushrooms, and make more gravy.
Obviously it can also be halved, it necessary.
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- olive oil
- 2 lb
- rounds steak at least 1 1/2 ins thick
- 3 large
- onions, sliced
- garlic (salt, paste, or minced) to taste
- 1 lb
- mushrooms of your choice, thick sliced
- soy sauce, low sodium
- all purpose flour
- water, cold, as needed
- gravy master
1Slice steak across the grain into 1/8 inch pieces, set aside.
2Steak slice mushrooms, set aside.
3Slice onions in half from top to bottom then sliver thinly into quarter moon pieces.
4Heat 2 Tbs olive oil in large fry pan.
5Add onions and garlic, saute until onions are limp. Remove from pan and set aside.
6Brown steak pieces in batches, adding oil as needed. Set aside.
7Saute mushrooms in butter until soft. Leave in pan.
8Put all steak and onion/garlic back in pan, including accummulated juices.
9Add water to cover, measuring it as you add.
10For each cup of water you will need 2Tbs flour and 2Tbs butter.
11At this point you can add soy sauce to your taste. Pepper may be all you need for seasoning.
12Melt butter and incorporate flour to form a roux.
13Add bits of this roux to the pan, making sure each bit is dissolved before adding another. I find a whisk is the best instrument to use.
14Bring mix to a boil, turn down and simmer until thickened, stirring occasionally with a whisk. Add gravy master to your preference.
15You can adjust any seasoning, soy sauce, gravy master, pepper, and/or salt.
16Serve over rice or mashed potatoes with a green veggie and rolls.