Steak and Gravy

Growing up in the mid-west Steak and Gravy was a regular meal for us. Thursdays I believe was the day. It was made using a cheap cut of beef that was braised until it was fork tender. The meat of choice was "round steak" which in LA is becoming next to impossible to find.

I was too tired to think yesterday about what I wanted for dinner and after wandering back and forth through the meat dept at Pavilions I spotted "Thin sliced Top Round Roast". Pretty much the same cut of meat my Ma used for our "Steak and Gravy Night". Old fashioned comfort food has its merits, this is one that is tasty and perfect for one of those brain dead days where one is too tired to think.

With my version I had to do some changes as my picky eaters (4/5 of the house) canNOT bear the sight of onion in their food. Feel free to include a thinly sliced medium yellow onion and cut out the onion powder from the dredging. Just add the onions after the beef is browned off and cook until soft. Then add the beef back in and continue cooking as per the instructions.

Steak and Gravy

• 1 1/2 lbs thin cut "Round Steak" or "Top Round Roast"
• 1 can beef broth
• 1/2 c flour
• 1 T Montreal Steak Seasoning
• 1 T onion powder
• nutmeg
• 1 pkg brown gravy mix.
• 2T oil

Cut the steak into serving sizes of about 1/4 lb each. Pound each side with the serrated side of a meat mallet until about 1/2 their original thickness.

Heat large skillet with oil over medium high heat until just smoking. Combine flour, steak seasoning and onion powder. Dredge each piece of steak in the flour mixture. Sear each side until brown in the hot oil. Do a few pieces at a time, moving cooked pieces to side while searing the new pieces.

Add the beef broth and scrape up browned bits from the bottom of the pan. Using a grater add 3-4 good scrapes fresh nutmeg to the pan, stir in well. Bring to boil. Put lid on the skillet and let it simmer on low for 1 hour. At the end of the hour prepare gravy mix according to pkg instructions then add to the Steak. Stir constantly until gravy is cooked. Server over egg noodles or mashed 'taters.