What a Morning and Southern Plate's Steak and Milk Gravy

What a morning!!  I had to get up early and take Holland the Wonder Dog to the vet today for his annual check-up.  Holland is an outside dog which is where the trouble begins.  It had rained cats and dogs yesterday, and he was covered in mud.  I got a towel and tried to wipe him down.  In the midst of wiping him down, he started eating the cat food.  I guess I was holding his collar too tight, and he threw up the cat food all over his leash.  I started to gag and almost added my breakfast to the mess.  I kept going though, got his paws wiped off, cleaned up the throw-up and got him in the car.  As I am backing out of the driveway, I hear a commotion on the roof of the car.  I see Mickey the Tuxedo cat shimmying down the hood of the car running for his life.  I have literally driven off with Mickey on the top of the car.  I thought to myself "Maybe I better go back in and just get on the floor in the fetal position and suck my thumb for awhile!!"  I persevered though, and we made it to the vet.  So now I am home thank goodness and will share the latest recipe with you.  Hopefully, that will be less eventful!!  WHEW!!

This is the last recipe I am preparing from Christy Jordan's Southern Plate cookbook.  I honestly wish I could just cook everything from this cookbook.  If you don't have it, dash out now and buy it.  You will not be disappointed.  OK...Here we go....The Game chose Steak and Milk Gravy on page 108.  I was excited about this because I had been craving mashed potatoes and gravy and fresh green beans.  Yummo!  Let's get started.....


Here are your ingredients - All-purpose flour, cube steaks, salt and pepper, and I used canola oil and fat-free milk for Food Police.



I used a 9-inch pie plate and added 1 cup of all-purpose flour and 1/4 tsp of salt and 1/4 tsp of pepper and mixed well.



This is where I MUST work on my photography skills.  What you are looking at is a cubed steak that I have coated with the flour mixture!!  I promise it is there!! 




Heat canola oil in your pan.  In the meantime,  I coated the other 3 steaks, and cooked them on both sides on medium heat until they were that pretty brown color.




I took the beautiful brown steaks out of the pan and added 1/4 cup of flour to the yummy drippings and brown bits.  I also added a little more salt and pepper and started whisking until the flour turned a light brown.



You then add the milk slow and whisk it constantly.  Turn down the heat to low and stir until your lumps are gone and the gravy is thickened.  Let me say...it is hard to take an action shot.  I think I did pretty well though.  But in my hurry scurry, I forgot to take the picture of the steak added back into the gravy.  But once you get the gravy where you want it, add the steak back in and slather (new culinary term)  it with that beautiful gravy.



Here is how I served it...My mouth is watering just looking at it.  The gravy is delicious over mashed taters and the steak is yummy.  But let me tell you about my green beans.  Those are fresh not canned.  My sweet mother taught me how to cook green beans without annihilating them.   She would put a little olive oil in her pot and saute the green beans until they turned a bright green.  She then added a cup of water and simmered them on low for about 35-45 minutes.  They are delicious.  Of course, she would add bacon to flavor, but Food Police would stroke so I added onion and plenty of salt and pepper to taste.  They are wonderful. 


 
I have to tell you where I got my beautiful green beans.  It starts with this box of yumminess.  Food Police told us about a wonderful CSA or Community Supported Agriculture opportunity about 2 years ago.  You join the CSA and for 18 GLORIOUS weeks, you get to go pick up a box this size ( you can get a larger share) once a week at a pick-up point convenient to your home.  It is like Christmas every Thursday evening.  I cannot wait to see what is in my box.  In this box you can see there is yellow and zucchini squash, carrots, bell peppers, blueberries, green beans, chard, etc..  Go check out this CSA's website - www.doerunfarm.com.  They are even taking mid-season memberships as we speak.  They also provide winter shares and what a wonderful thing.  I get swiss chard, kale, butternut squash, and all kinds of other cool weather veggies.  It really has allowed me to eat healthier.  This makes Food Police happy!!

Here is your recipe......

Steak and Milk Gravy

Christy Jordan

Southern Plate Cookbook

Vegetable oil

1 1/4 cups of all-purpose flour

1/4 tsp salt, plus some for the gravy

1/4 tsp pepper, plus some for the gravy

4 pieces cubed steak

1 1/2 cups milk

Place enough oil in the pan to coat the bottom, and turn the eye onto medium heat.  In a shallow bowl, mix together 1 cup of flour and the salt and pepper.  Coat each piece of steak with the mixture, and add to your pan.  Brown the steak on both sides, and remove to a plate while you make the gravy.

Place the remaining 1/4 cup of flour to your pan with the meat drippings.  Add a little more salt and pepper and cook over medium heat until the flour has turned a light brown color.  This will take a few minutes.  Then slowly pour in the milk and stir constantly.  Reduce the heat to low and continue whisking until the gravy thickens up.  Add the steak back to the pan and coat them with the gravy.  You are ready to serve.

Go have a great day!!