INGREDIENTS

INSTRUCTIONS

GRAVY
So I'm sending along some of favorite foods my Mom used to fix in the 40's
and 50's. Her name is Veva.
Take a 1/2 inch thick tenderized round steak (In those days we tenderized
it by beating flour into it with the side of a saucer). Cut into serving
size pieces. Set iron skillet on top of stove at highest heat. When it is
hot (check by dropping a few drops water on it and they will bounce)
sprinkle the bottom of the pan with salt and quickly add the meat. Sear
well. Turn and sear other side. Serve immediately after you make gravy from
the drippings.
GRAVY: Pour all the fat off except about 2 Tbs. Stir in about 2-3 Tbs.
flour and scrape up all the drippings off the bottom of the skillet. Stir
and eat to a paste. Then slowly add milk, stirring vigorously with a fork
(about 2 cups-may need to add some more flour mixed first with some milk to
dissolve to make it to the thickness you want). Stir until it bubbles
nicely and is thickened as desired. Today I add about 1 tsp. Kitchen
Bouquet to flavor it. Also add some salt and pepper to taste and serve over
the meat. Mashed potatoes go along with this nicely.
Posted to Bakery-Shoppe Digest V1 #209 by "William & Evelyn Hall"
<wchall@nevia.net> on Aug 30, 1997

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