Sunday, February 14, 2010

Sylvia's Steak & Gravy

When any of Mama's brothers are invited to her house for dinner, one of the things they love to see on her table is Steak & Gravy. They've actually been known to call her up and ask her to make this for an upcoming family gathering. Her oldest grandson, my son, says it's just "the best". Mama uses a pressure cooker, but I prefer a Dutch oven. Either way, it's very good served with Mashed Potatoes and Hot Biscuits.

Sylvia's Steak and Gravy

1 large round steak

Black pepper
All-purpose flour
Cooking oil
Beef stock
1 large onion sliced

Cut the steak into serving size pieces and season with salt and pepper. Dredge the steak pieces in flour and set aside. Add a small amount cooking oil to a skillet and place the steak pieces in to brown, do not crowd the pan. Make more than one cooking if necessary. When the steak is browned on both sides (you do not want to actually cook the meat) remove to a pressure cooker or Dutch oven, my personal preference.

Into the same skillet, begin roux by adding oil and flour, about 1/2 cup to 2/3 cup, respectively. While stirring constantly, brown the roux well and add beef stock to make a very thin gravy. Season with salt and pepper.
Mama's cooking method: Pour the gravy into the pressure cooker over the steak and layer the onion on top. Cover and process for 15 minutes at 1o pounds pressure. Remove from heat but allow to stand for another 15 minutes to further the cooking process. Cool the pot with tap water and open to serve.
My favorite cooking process: A black cast iron Dutch oven, same steps with meat, gravy & onion. Place in oven for about an hour at 325 or until the steak is tender.

If you use a pressure cooker, my advice is to refer to the instructions that accompanied it and follow those instructions, since they may vary.

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