notbob wrote:
> On 2004-10-21, jmcquown > wrote:
>
>> Make a nice buttermilk
>> batter with egg, salt, pepper. Dredge the cube steak in some
>> seasoned flour then dip it in the batter and fry the suckers over
>> medium-high heat in a little vegetable oil (or melted vegetable
>> shortening) until crispy. Top with cream gravy and be sure to put
>> some on the mashed potatoes, too.
>
> Geez Jill, yer killin' me, here! Your post after I ate my last cube
> borders on beef brutality.
>
> nb

Sorry, nb - didn't mean to be so cruel! ;p

Jill

One way to use your cubed steaks is to make country steak in the traditional
Virginia way. Delicious.


Country Steak

Flour steak. Brown over high flame. Remove from pan. Cook thinly sliced
onions (about o medium onion per 2 servings) in same pan until soft. Remove
from pan, leaving all fat and drippings in pan. Reduce heat to medium. Add 2
to 3 tablespoons flour (enough to make a thick paste); stir constantly until
deep brown. Gradually add water (still stirring constantly) until
consistency of thin gravy. Reduce heat to low. Season with salt and pepper.
Stir in meat and onions. Spoon gravy over the top. Cook about 1 hour, or
until tender, adding more water if needed. (Note: If desired, steaks may be
seasoned with salt and pepper before coating.)

One way to use your cubed steaks is to make country steak in the traditional
Virginia way. Delicious.


Country Steak

Flour steak. Brown over high flame. Remove from pan. Cook thinly sliced
onions (about o medium onion per 2 servings) in same pan until soft. Remove
from pan, leaving all fat and drippings in pan. Reduce heat to medium. Add 2
to 3 tablespoons flour (enough to make a thick paste); stir constantly until
deep brown. Gradually add water (still stirring constantly) until
consistency of thin gravy. Reduce heat to low. Season with salt and pepper.
Stir in meat and onions. Spoon gravy over the top. Cook about 1 hour, or
until tender, adding more water if needed. (Note: If desired, steaks may be
seasoned with salt and pepper before coating.)

"Of course you can have it with brown gravy... that's another thang we
do
with it down here in the southern US <G>
Jill"

Well, that's nice to know - I was afraid of getting lynched or
something, seeing as I now live in the South! )

I was thinking....perhaps I could concoct a white gravy using
lactose-free milk. Ya think?

"Of course you can have it with brown gravy... that's another thang we
do
with it down here in the southern US <G>
Jill"

Well, that's nice to know - I was afraid of getting lynched or
something, seeing as I now live in the South! )

I was thinking....perhaps I could concoct a white gravy using
lactose-free milk. Ya think?

wrote:
> "Of course you can have it with brown gravy... that's another thang we
> do
> with it down here in the southern US <G>
> Jill"
>
> Well, that's nice to know - I was afraid of getting lynched or
> something, seeing as I now live in the South! )
>
> I was thinking....perhaps I could concoct a white gravy using
> lactose-free milk. Ya think?

Whereabouts in the south? Couldn't hurt to try the lactose-free milk to
make the gravy. I'd say just put lots of pepper in it. Or what the hell,
go with the brown gravy.

There is a Dixie Cafe in Memphis which is in an old house on Poplar Avenue
formerly owned by Kemmons Wilson (he of Holiday Inn hotels fame). They
serve their country fried steak with brown gravy. No shame in a good brown
gravy.

Jill

wrote:
> "Of course you can have it with brown gravy... that's another thang we
> do
> with it down here in the southern US <G>
> Jill"
>
> Well, that's nice to know - I was afraid of getting lynched or
> something, seeing as I now live in the South! )
>
> I was thinking....perhaps I could concoct a white gravy using
> lactose-free milk. Ya think?

Whereabouts in the south? Couldn't hurt to try the lactose-free milk to
make the gravy. I'd say just put lots of pepper in it. Or what the hell,
go with the brown gravy.

There is a Dixie Cafe in Memphis which is in an old house on Poplar Avenue
formerly owned by Kemmons Wilson (he of Holiday Inn hotels fame). They
serve their country fried steak with brown gravy. No shame in a good brown
gravy.

Jill

"Whereabouts in the south? Couldn't hurt to try the lactose-free milk to
make the gravy."

I'm in Chattanooga - love it here!

I'm finding the lactose free milk is great. OTOH, I got all excited when
I saw Bryer's lactose free ice cream, especially since I LOVE Bryer's
ice cream...but it turned out to be awful.

Milk in baked goods is OK; it's when it's in "regular" food that I seem
to be affected.
Anyway, I'll try the white gravy with my lactose free milk.

"Whereabouts in the south? Couldn't hurt to try the lactose-free milk to
make the gravy."

I'm in Chattanooga - love it here!

I'm finding the lactose free milk is great. OTOH, I got all excited when
I saw Bryer's lactose free ice cream, especially since I LOVE Bryer's
ice cream...but it turned out to be awful.

Milk in baked goods is OK; it's when it's in "regular" food that I seem
to be affected.
Anyway, I'll try the white gravy with my lactose free milk.

On Fri, 22 Oct 2004 01:23:00 -0500, "jmcquown"
> wrote:

> Of course you can have it with brown gravy... that's another thang we do
> with it down here in the southern US <G>

Do y'all do a real brown gravy or is it the "quick" type?

sf
Practice safe eating - always use condiments

sf wrote:
> On Fri, 22 Oct 2004 01:23:00 -0500, "jmcquown"
> > wrote:
>
>
>> Of course you can have it with brown gravy... that's another thang we do
>> with it down here in the southern US <G>
>
>
> Do y'all do a real brown gravy or is it the "quick" type?
>
> sf
> Practice safe eating - always use condiments


depends on if the person is a real southerner or a wannabe.


jim

sf wrote:
> On Fri, 22 Oct 2004 01:23:00 -0500, "jmcquown"
> > wrote:
>
>> Of course you can have it with brown gravy... that's another thang
>> we do with it down here in the southern US <G>
>
> Do y'all do a real brown gravy or is it the "quick" type?
>
> sf
> Practice safe eating - always use condiments

Real brown gravy. Heat 2 Tbs. pan drippings (add butter if necessary) over
low heat until lightly browned. Add 1/2 sliced onion and saute until light
brown. Remove the onion and stir in 2 Tbs. flour. Cook over low heat,
stirring constantly, until flour is deep brown. Gradually add 1 c. beef
stock or broth. Cook, stirring constantly, until thickened. Season with
salt & pepper to taste. Makes 1 cup brown gravy.

Jill

sf wrote:
> On Fri, 22 Oct 2004 01:23:00 -0500, "jmcquown"
> > wrote:
>
>> Of course you can have it with brown gravy... that's another thang
>> we do with it down here in the southern US <G>
>
> Do y'all do a real brown gravy or is it the "quick" type?
>
> sf
> Practice safe eating - always use condiments

Real brown gravy. Heat 2 Tbs. pan drippings (add butter if necessary) over
low heat until lightly browned. Add 1/2 sliced onion and saute until light
brown. Remove the onion and stir in 2 Tbs. flour. Cook over low heat,
stirring constantly, until flour is deep brown. Gradually add 1 c. beef
stock or broth. Cook, stirring constantly, until thickened. Season with
salt & pepper to taste. Makes 1 cup brown gravy.

Jill

One time on Usenet, "jmcquown" > said:
> sf wrote:
> > On Fri, 22 Oct 2004 01:23:00 -0500, "jmcquown"
> > > wrote:
> >
> >> Of course you can have it with brown gravy... that's another thang
> >> we do with it down here in the southern US <G>
> >
> > Do y'all do a real brown gravy or is it the "quick" type?
> >
> > sf
> > Practice safe eating - always use condiments
>
> Real brown gravy. Heat 2 Tbs. pan drippings (add butter if necessary) over
> low heat until lightly browned. Add 1/2 sliced onion and saute until light
> brown. Remove the onion and stir in 2 Tbs. flour. Cook over low heat,
> stirring constantly, until flour is deep brown. Gradually add 1 c. beef
> stock or broth. Cook, stirring constantly, until thickened. Season with
> salt & pepper to taste. Makes 1 cup brown gravy.

Sounds lovely, but what happens to the onion?


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

One time on Usenet, "jmcquown" > said:
> sf wrote:
> > On Fri, 22 Oct 2004 01:23:00 -0500, "jmcquown"
> > > wrote:
> >
> >> Of course you can have it with brown gravy... that's another thang
> >> we do with it down here in the southern US <G>
> >
> > Do y'all do a real brown gravy or is it the "quick" type?
> >
> > sf
> > Practice safe eating - always use condiments
>
> Real brown gravy. Heat 2 Tbs. pan drippings (add butter if necessary) over
> low heat until lightly browned. Add 1/2 sliced onion and saute until light
> brown. Remove the onion and stir in 2 Tbs. flour. Cook over low heat,
> stirring constantly, until flour is deep brown. Gradually add 1 c. beef
> stock or broth. Cook, stirring constantly, until thickened. Season with
> salt & pepper to taste. Makes 1 cup brown gravy.

Sounds lovely, but what happens to the onion?


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF