Milsurp After Hours

There was a mention of rice more often seen rather than mashed potatoes in parts of the South. I said yes to that, like smothered steak and rice and gravy. When I said briefly how to make it Duncan said I don't know what gravy is. He thinks it is all about meat drippings in the bottom of a roasting pan. That's only a sometimes start where I come from. I don't think we live in the same culture warp so I forgive his lack of appreciation for tomato gravy and rice.

So... I made steak and gravy tonight and took some photos thinking about the last Sunday chat. It's a great two people menu. No leftovers. It's relatively cheap to make as well.

First. Chop some onions and put them in a pan and turn on the heat to get them started.
Second. Get a package of cube steak. Really round steak tenderized already when you make the purchase.
Third: Sprinkle the steak with Montreal steak spices. You could just use salt and pepper but I like Montreal steak spices.
Fourth: Flour the meat and brown in grease.
Fifth: Put a can of tomatoes in with the onions and add about 3/4 cup of water.
Sixth: Put in the browned steaks and add a good shake of Garlic salt, pepper, salt, a big spurt of Worcestershire sauce and a bay leaf.
Seven: with liquid about even with the tops of the steak, cover and let simmer for 40 minutes or so.
Eight. 2 and a half cups of water is brought to a boil in a separate pot and a cup of rice is added. Keep the rice on a slow boil until the water boils away. Don't cover it. Rice should come out fluffy...not sticky.
Nine. Mix a tablespoon or so of all purpose flour with about a 1/8 of a cup of water and pour in the cooking pan thicken the gravy.

Have a green vegetable side... greens of some sort do nicely. You are ready to eat.

Well presented and described Robert but I would say that is less of a gravy and more of a sauce.

https://www.youtube.com/watch?v=0X8qcMsxWSA - Propper British Gravy.

I watched your video. It's gravy once the meat fat, liquid, and the flour mix isn't it? Don't get the half pint of wine as doing anything for the gravy. Really just a substitute for tomatoes isn't it? Or is it that you want your gravy all liquid like beef broth?

Speaking of sauce rather than gravy. My dad used to make mushroom steak sauce this way. After broiling a good cut of steak in the oven take the drippings and pour into a sauce pan along with a can of sliced mushrooms. Add a dollop of butter and a big dash of Worcestershire and sprinkle with pepper. Warm up until the butter melts completely and spoon over your steak.