Flour
Salt and Pepper
Onions (optional)
Thyme
Oil
Water or beef broth
Have steak cubed by
butcher or pound with meat hammer. For
liver, remove all membranes. Put flour
into a plate or shallow pan with a little thyme. Cut meat into serving pieces. Salt and pepper each piece. Coat each piece of meat in flour. Brown in hot oil. Remove meat as it browns (don't worry about
the inside being done). If using onions,
add to pan and sauté until soft. Add
remaining flour to oil in pan. About 1/2 cup oil and 3/4 cup flour makes a lot
of gravy. There should be enough flour
to absorb the oil, but enough oil so that the mixture still spreads out over
the pan and doesn't clump up. Stir and
cook flour and oil over medium heat, scraping all brown bits from bottom of
pan. Stir constantly until flour browns
to a rich reddish brown. Add water or
broth (about 2 cups per 1/2 cup of flour) and cook
until mixture thickens. Return meat to
pan and simmer in gravy for about 30 to 45 minutes until meat is cooked
through. If gravy is too thick, add
small amounts of water or broth and stir until correct consistency. If gravy is too thin, cook until it thickens
to correct consistency.
If you are cooking
liver, be careful not to overcook it. It
needs to be just barely done. If you are
cooking game, cook longer as it is probably tough, or you can parboil the game
before browning.
Stephen liked to hunt squirrels
and then he wanted them cooked! I made
the mistake of telling him they looked like skinned kittens and he never let me
forget it. Luckily, we enjoyed the help
of Estelle Twine, who was our maid when the children were
small. Although cooking was not one of
her duties, she didn't mind cooking skinned kittens for Stephen.
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