I know what you are thinking…
she can’t be serious, can she?… in this day of healthy eating???!
I mean is she really taking a round steak and frying it?
My dear readers, I know I am most likely bursting your healthy eating bubble, but I grew up eating comfort food, which included fried round steak.
The price was usually affordable although it was a little more expensive with hamburger or ground beef, but my mother made this at least once a week and after I got married, I made it too.
Can I tell you how good this is?
This post will only take a minute because I want to share comfort food on the quick AND simple side.
Once in a while I crave this and make it for the Captain and I.
I buy a round steak ,which is usually cut thinner than a rib eye or other kinds of steak.
Round or eye of round steak is what it is called.
A round of steak meat that has nice marbling and a bit of fat around the edges which you can cut off before you eat it.
Generally, the round piece of round steak can be cut into four pieces depending on how large the “slice” is.
I first use my meat pounder and give the large round of steak a few hits to tenderize the steaks as it can sometimes be tough.
Then I cut the round into individual pieces.
Now, let me stop right here to say this.
Some people like to use what they call cube steaks or minute steaks, because they have already been tenderized…but by whatever name you call it…it is still round steak.
I use a seasoned flour which has salt and pepper and anything else I might decide to put in it, and you can make what you like.
The first thing I do is salt and pepper the pieces generously, then coat them in the seasoned flour.
I use a canola oil or any of your preferred oil in a cast iron skillet and coat the bottom (don’t be stingy with the oil, I know, I know)
Heat the oil until it begins to sizzle when you place the handle of a wooden spoon in it to test.
Place the round steak into the skillet and it will brown quickly….about two minutes and the sides will start sizzling and browning.
Turn it over and brown the other side for about a minute or two and your steak should be prepared.
Place your round steaks on a paper towel to drain.
Bingo! Dinner is ready.
Well, almost ready.
Do you see all the beautiful drippings in your skillet?
That is the beginning of your milk gravy.
Lower the heat to a medium heat. Remove all but about two tablespoons of the oil in your pan and add about 2 tablespoons of flour and begin stirring the mixture so it does not burn. I add flour a little at a time.
You want a kind of paste as the oil absorbs the flour.
Stir it constantly so that the flour will brown a bit, but not burn.
The drippings in the skillet will also have what I call crispy bits left over from the flour and believe me, you want these in your gravy.
Talk about flavor-town!
When the “roux” is nice and golden, pour in the milk.
Depending on how much gravy you are making, will determine how much milk to add. Start with a cup of milk.
Stir as the gravy comes to a slight boil. You may have to add more milk at this point. It is a judgement call. Keep stirring until the gravy is the thickness and consistency you desire.
Don’t worry if the gravy gets too thick…just add more milk.
Serve over mashed potatoes or fried potatoes.
Add a garden salad for health reasons.
Sooooooo good, quick and easy.
Comfort food, I LOVE it.
I know, I know…it is time to do a few stomach crunches in penance.
But this is oh so good, and it is worth it.
Hugs and Blessings.