Dads steak and gravy

Dads Steak and Gravy recipe

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A hearty inn breakfast in the snowy Cascades is my fathers version of biscuits and gravy! Guests are ready to hit the ski and snowshoe trails after enjoying this warming meal with fresh fruits and Lodge granola.

1 pound round steak – tenderized, sliced thin, and fat trimmed but saved
1/2 to 3/4 cup all-purpose flour
3/4 to 1 cup milk
Salt and pepper to taste
Your favorite biscuit recipe

Pur flour and salt and pepper to taste in a brown paper bag. Add sliced beef and shake to well coat the pieces evenly in flour. In a large cast iron skillet over medium high heat, render the trimmed fat scraps. Discard and add the sliced beef. Cook until well browned, stirring frequently. Gradually stir in a little milk, stirring frequently, to make a smooth, browned gravy. Continue to add milk as the gravy thickens as it simmers until you have the beef in a generous, rich gravy. Add the additional salt and pepper to taste. Serve over split freshly baked buttermilk biscuits.

Note: If steak is lean without fat, ask your butcher for a few beef fat scraps to use to render your skillet and season your meat.

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