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Smothered CF Steak and Onions

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    Smothered CF Steak and Onions

    It was some tender goodness. I covered with onions, placed a lid on and left in over @ 325 for 75 minutes. The secret`s in the gravy.


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    #2
    Yes please

    Comment


      #3
      I just slobbed all over my keyboard....Looks great!!

      Comment


        #4
        If you wouldn't like to eat that, we can't be friends.

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          #5
          Along side some home made biscuits and mashed taters, I'd hurt myself.

          Comment


            #6
            Man !
            That’s what ima talkin bout.

            Comment


              #7
              Good Stuff there!

              Comment


                #8
                Cant beat that!

                Comment


                  #9
                  Looks great

                  Comment


                    #10
                    Care to share the gravy recipe?

                    Comment


                      #11
                      Originally posted by brandon View Post
                      Care to share the gravy recipe?
                      I just make a roux in the pan I used to fry the meat. I add some flour (equal parts) to the pan and stir with wire Wisk for about 30 seconds then add some bacon grease and stir for about 90 seconds with a wire Wisk. Then I`ll add beef broth (chick broth will work) and a little water if it is too thick (no milk). I bring to a slight boil for a minute or two checking for thickness. I will add Knorr chicken bouillon powder for flavor (tablespoon) and then Kitchen Bouquet (teaspoon) to darken it just a little bit. I just eyeball everything. The gravy will cook down and thicken some, so it`s better to have more than you think you need and not real thick. Good Eating.

                      Comment


                        #12
                        I keep circling back to this post. Looks great!

                        Comment


                          #13
                          That’s some home grown cooking there. πŸ˜‹ Bit my days of eating like that are long gone except on a rare occasion.

                          Comment


                            #14
                            Originally posted by tpack View Post

                            I just make a roux in the pan I used to fry the meat. I add some flour (equal parts) to the pan and stir with wire Wisk for about 30 seconds then add some bacon grease and stir for about 90 seconds with a wire Wisk. Then I`ll add beef broth (chick broth will work) and a little water if it is too thick (no milk). I bring to a slight boil for a minute or two checking for thickness. I will add Knorr chicken bouillon powder for flavor (tablespoon) and then Kitchen Bouquet (teaspoon) to darken it just a little bit. I just eyeball everything. The gravy will cook down and thicken some, so it`s better to have more than you think you need and not real thick. Good Eating.
                            Lets get married!

                            Comment

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