chad
somebody shut me the fark up.
- Joined
- Aug 13, 2003
- Location
- Clearwat...
I did a variation on smothered steak last night.
Got some nice cubed steaks (round steak machine tenderized) and browned them in a little oil/canola oil...removed them from the pan, and sauteed some onion and garlic...made a simple rouxe and then made the gravy with beef broth and just a touch of marsala (all I had wine-wise other than some cooking sherry)...added some baby portabellas mushrooms and let it reduce a bit...slid the browned steaks back into the pan for about 15 minutes.
On the side I did sauteed yellow squash and onions and also a pan of fried cabbage...
All southern type comfort foods and pretty easy on our diets, too.
Got some nice cubed steaks (round steak machine tenderized) and browned them in a little oil/canola oil...removed them from the pan, and sauteed some onion and garlic...made a simple rouxe and then made the gravy with beef broth and just a touch of marsala (all I had wine-wise other than some cooking sherry)...added some baby portabellas mushrooms and let it reduce a bit...slid the browned steaks back into the pan for about 15 minutes.
On the side I did sauteed yellow squash and onions and also a pan of fried cabbage...
All southern type comfort foods and pretty easy on our diets, too.