When I went to the grocery store the "used meat" section had some cubed steaks marked down, so I grabbed a couple of packages. Tonight I'm making my country steak with caramelized onion gravy.

Here's the recipe and a picture.

http://www.hizzoners.com/index.php/r...ed-onion-gravy

On Saturday, March 1, 2014 6:15:52 PM UTC-6, ImStillMags wrote:
> When I went to the grocery store the "used meat" section had some cubed steaks marked down, so I grabbed a couple of packages. Tonight I'm making my country steak with caramelized onion gravy.
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> Here's the recipe and a picture.
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> http://www.hizzoners.com/index.php/r...ed-onion-gravy

Personally, I would not add the butter until after the steaks were
fried up, and the onions caramelized. Those should be done in oil
only because the milk solids shouldn't be exposed to such high heat.
I'd add the butter at the same time as the cornstarch slurry.

I'd also omit the garlic salt, and use regular salt, but that's not a
critique, merely a personal preference.

I just got back from a non-existent party; a communication mishap
resulted in me showing up exactly 24 hours late. The party was Friday
night. I missed getting to see old friends whom I seldom interact with.

Chicken fried steak is yummy. The beef juice infused flour--whether or
not one makes a sauce--is a good way to utilize flour.

--B