From: Randall Godso (Paranatural)
Salt and Pepper
Flour for dredging and roux
2 cans beef or chicken broth
1 medium yellow onion
A bunch of mushrooms
Seasonings (cumin, rosemary, and sage)
Get some ‘cube steak’. Basically it’s meat that has been perforated/sliced. Season it with salt and pepper, usually a lot of pepper because it loses potency when it cooks. Then dredge it in all-purpose flour. Heat up some vegetable/canola/olive oil in a large oven-safe pan or pot. Whatever you have really, pure olive oil tends to burn so, try not to use that too much. You can mix and match oils. How hot? I dunno, about ‘medium’. Cook the steaks in it. Get them good and brown, some red juice should percolate up from the meat. Do it on both sides. Do however many you want, but don’t quite cook them through. Set them off to the side and add any more flour or oil you need to make up your roux. This will be the base of your gravy. Slowly add flour to the oil until it becomes a thick paste. You have to do it slow to let the flour cook in. The darker it is the more flavorful it will be but the less thickening power it has. If it looks like it is starting to burn, kill the heat and add some oil, this will cool it down in a jiffy. Don’t let it get too dark. When it looks good to you, pour in some chicken or beef broth or maybe both. Two cans of broth may not be enough liquid, so you can add another can and a half of water or more broth. From there, season. Add some salt, it’ll need it. Then whatever you like as far as spices (Recommended: cumin, rosemary, and sage). Use more than you would normally because remember, you are not just flavoring the meat but water and stuff, which tends to mute the flavor. Throw in some onions and mushrooms. Then add the steaks back in as well. The gravy should cover them. If it doesn’t, make sure it does. Add more if you have to. Then pop it in the oven at 350 degrees for about an hour to an hour and a half. You don’t have to worry about taking it out to stir. If the gravy is too thin, sprinkle in a little flour (a little can go a long way) and cook it on the stove for a while. If it’s too thick, pour in water, stir it up well and cook it a little bit. Be careful to not under-season.