Damsel in dis Dress wrote:

On Wed, 16 Nov 2005 21:12:29 GMT, "Michael \"Dog3\" Lonergan"
wrote:

Bought some cube steaks. I'll fry them chicken
style and serve with some onion gravy which I'll make.

How do you make your onion gravy? If there are ways of making gravy
without meat drippings, Crash'll be a happy camper.

Is butter acceptable? making a roux of butter & seasoned flour & milk
for a simple white sauce? or saute finely chopped onions and garlic in
the butter before adding the seasoned flour & milk.

Is this 'Crash" person a vegitarian? cause a good chicken gravey is not
something to be shunned. I have used canola oil to make a roux and if
enough other seasoning are used it is acceptable.
---
JL



Thankee,
Carol
--
Wash away the gray to respond.

On Thu, 17 Nov 2005 00:27:16 GMT, Joseph Littleshoes
wrote:

Damsel in dis Dress wrote:

On Wed, 16 Nov 2005 21:12:29 GMT, "Michael \"Dog3\" Lonergan"
wrote:

Bought some cube steaks. I'll fry them chicken
style and serve with some onion gravy which I'll make.

How do you make your onion gravy? If there are ways of making gravy
without meat drippings, Crash'll be a happy camper.

Is butter acceptable? making a roux of butter & seasoned flour & milk
for a simple white sauce? or saute finely chopped onions and garlic in
the butter before adding the seasoned flour & milk.

Yeah! What a great idea! And what tastes better than butter?

Is this 'Crash" person a vegitarian? cause a good chicken gravey is not
something to be shunned. I have used canola oil to make a roux and if
enough other seasoning are used it is acceptable.

This Crash person is my SO. We've been together 10 years now. He
doesn't want his real name used online. Nope, he's a carnivore.
Making some chicken soup for him tonight.

Thanks for the delicious-sounding idea!

Carol
--
Wash away the gray to respond.

On Wed, 16 Nov 2005, Damsel in dis Dress wrote:

On Thu, 17 Nov 2005 00:27:16 GMT, Joseph Littleshoes
wrote:

Damsel in dis Dress wrote:

On Wed, 16 Nov 2005 21:12:29 GMT, "Michael \"Dog3\" Lonergan"
wrote:

Bought some cube steaks. I'll fry them chicken
style and serve with some onion gravy which I'll make.

How do you make your onion gravy? If there are ways of making gravy
without meat drippings, Crash'll be a happy camper.

Is butter acceptable? making a roux of butter & seasoned flour & milk
for a simple white sauce? or saute finely chopped onions and garlic in
the butter before adding the seasoned flour & milk.

Yeah! What a great idea! And what tastes better than butter?

snipped a bit here

Carol
--
Wash away the gray to respond.


With "chicken-fried" steak, milk gravy is the standard 'round here.

For those reading that might not have come across this yet....
Milk gravy is white sauce without the butter. In gravy, the roux is made
of any fat *except* butter. In white sauce, the roux is *only* made with
butter. With milk gravy, make the roux and add milk instead of adding
broth.

Milk gravy and white sauce are so different in taste. Either would be good
with chicken-fried steak.

I love cube steak. There's so much you can do with it. I make
chicken-fried steak, pan-fried steak, smothered steak, and Swiss steak. I
just wish they didn't double the price of round steak just because they
take 45 seconds to run it through the tenderizer. sheesh. They used to do
that for free!

What else do you do with cube steak?

Elaine, too

On Thu 17 Nov 2005 12:29:52a, Thus Spake Zarathustra, or was it Elaine
Parrish?




On Wed, 16 Nov 2005, Damsel in dis Dress wrote:

On Thu, 17 Nov 2005 00:27:16 GMT, Joseph Littleshoes
wrote:

Damsel in dis Dress wrote:

On Wed, 16 Nov 2005 21:12:29 GMT, "Michael \"Dog3\" Lonergan"
wrote:

Bought some cube steaks. I'll fry them chicken style and serve
with some onion gravy which I'll make.

How do you make your onion gravy? If there are ways of making gravy
without meat drippings, Crash'll be a happy camper.

Is butter acceptable? making a roux of butter & seasoned flour & milk
for a simple white sauce? or saute finely chopped onions and garlic in
the butter before adding the seasoned flour & milk.

Yeah! What a great idea! And what tastes better than butter?

snipped a bit here

Carol
--
Wash away the gray to respond.


With "chicken-fried" steak, milk gravy is the standard 'round here.

For those reading that might not have come across this yet....
Milk gravy is white sauce without the butter. In gravy, the roux is made
of any fat *except* butter. In white sauce, the roux is *only* made with
butter. With milk gravy, make the roux and add milk instead of adding
broth.

Milk gravy and white sauce are so different in taste. Either would be
good
with chicken-fried steak.

I love cube steak. There's so much you can do with it. I make
chicken-fried steak, pan-fried steak, smothered steak, and Swiss steak. I
just wish they didn't double the price of round steak just because they
take 45 seconds to run it through the tenderizer. sheesh. They used to do
that for free!

What else do you do with cube steak?

Elaine, too

Elaine, I don't buy packages of cube steak. I pick out a good piece of
round steak, then take it to the meat counter and ask them to put it
through the tenderizer. The price, in that case, doesn't change. At least
it doesn't around here.

Your list hits most of my favorites. One other thing it makes is a quick
and tasty stew. The meat is done during the cooking time of the
vegetables. Dusted with flour and seasonings, browned, and tossed into the
pot along with potatoes, carrots, onion, celery, whatever, and some beef
broth

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Thu, 17 Nov 2005 01:29:52 -0600, Elaine Parrish
wrote:

What else do you do with cube steak?

We fry it and eat it, sandwich form, on buttered toast. Mmmmm!
Haven't done that in a long time.

Carol
--
Wash away the gray to respond.

"Wayne Boatwright" wrote in message
...

Your list hits most of my favorites. One other thing it makes is a
quick
and tasty stew. The meat is done during the cooking time of the
vegetables. Dusted with flour and seasonings, browned, and tossed
into the
pot along with potatoes, carrots, onion, celery, whatever, and some
beef
broth

Mmm that sounds nice I have my son and a friend coming to stay for
the weekend so I have made a huge Shepherd's pie for Saturday because I
don't know what time they will be coming. Well I have made the meat
part, I will do the potatoes today.

Half a shoulder of lamb cut up and cubed
4 onions
3 large carrots
Mushroom ketchup
flour

Onions and meat brown slowly carrots added
About 3 spoons of flour stirred in well and then hot water added with
plenty of mushroom ketchup.

It was hard not to have it for dinner last night)

"Michael "Dog3" Lonergan" wrote in message
...
For those reading that might not have come across this yet....
Milk gravy is white sauce without the butter. In gravy, the roux is
made of any fat *except* butter. In white sauce, the roux is *only*
made with butter. With milk gravy, make the roux and add milk
instead
of adding broth.

I recently found that out but I am very pleased to see you have done
this) thank you and please do it with anything else you feel is
appropriate)

On Thu 17 Nov 2005 03:43:41a, Thus Spake Zarathustra, or was it Ophelia?


"Wayne Boatwright" wrote in message
...

Your list hits most of my favorites. One other thing it makes is a
quick and tasty stew. The meat is done during the cooking time of the
vegetables. Dusted with flour and seasonings, browned, and tossed
into the
pot along with potatoes, carrots, onion, celery, whatever, and some
beef broth

Mmm that sounds nice I have my son and a friend coming to stay for
the weekend so I have made a huge Shepherd's pie for Saturday because I
don't know what time they will be coming. Well I have made the meat
part, I will do the potatoes today.

Half a shoulder of lamb cut up and cubed
4 onions
3 large carrots
Mushroom ketchup
flour

Onions and meat brown slowly carrots added
About 3 spoons of flour stirred in well and then hot water added with
plenty of mushroom ketchup.

It was hard not to have it for dinner last night)

Such willpower! :-) That's a lovely comfort meal, and I know your son and
his friend will enjoy it. I brought back some mushroom ketchup a couple of
times when I was in England, but I've never seen it for sale in the US.
What would I use instead?

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" wrote in message
...
On Thu 17 Nov 2005 03:43:41a, Thus Spake Zarathustra, or was it
Ophelia?


"Wayne Boatwright" wrote in message
...

Your list hits most of my favorites. One other thing it makes is a
quick and tasty stew. The meat is done during the cooking time of
the
vegetables. Dusted with flour and seasonings, browned, and tossed
into the
pot along with potatoes, carrots, onion, celery, whatever, and some
beef broth

Mmm that sounds nice I have my son and a friend coming to stay for
the weekend so I have made a huge Shepherd's pie for Saturday because
I
don't know what time they will be coming. Well I have made the meat
part, I will do the potatoes today.

Half a shoulder of lamb cut up and cubed
4 onions
3 large carrots
Mushroom ketchup
flour

Onions and meat brown slowly carrots added
About 3 spoons of flour stirred in well and then hot water added with
plenty of mushroom ketchup.

It was hard not to have it for dinner last night)

Such willpower! :-) That's a lovely comfort meal, and I know your son
and
his friend will enjoy it. I brought back some mushroom ketchup a
couple of
times when I was in England, but I've never seen it for sale in the
US.
What would I use instead?

Hmmm.. there isn't really a substitute but if I ran out I would use
Worcestershire sauce

On Thu 17 Nov 2005 07:41:36a, Thus Spake Zarathustra, or was it Ophelia?


"Wayne Boatwright" wrote in message
...
On Thu 17 Nov 2005 03:43:41a, Thus Spake Zarathustra, or was it
Ophelia?


"Wayne Boatwright" wrote in message
...

Your list hits most of my favorites. One other thing it makes is a
quick and tasty stew. The meat is done during the cooking time of
the vegetables. Dusted with flour and seasonings, browned, and
tossed into the
pot along with potatoes, carrots, onion, celery, whatever, and some
beef broth

Mmm that sounds nice I have my son and a friend coming to stay for
the weekend so I have made a huge Shepherd's pie for Saturday because
I
don't know what time they will be coming. Well I have made the meat
part, I will do the potatoes today.

Half a shoulder of lamb cut up and cubed
4 onions
3 large carrots
Mushroom ketchup
flour

Onions and meat brown slowly carrots added
About 3 spoons of flour stirred in well and then hot water added with
plenty of mushroom ketchup.

It was hard not to have it for dinner last night)

Such willpower! :-) That's a lovely comfort meal, and I know your son
and his friend will enjoy it. I brought back some mushroom ketchup a
couple of
times when I was in England, but I've never seen it for sale in the
US.
What would I use instead?

Hmmm.. there isn't really a substitute but if I ran out I would use
Worcestershire sauce

Lea & Perrins, the most prevalent brand of Worcestershire sauce in the US,
also makes a steak sauce based on their WS. That might do better. I'm due
for a good lamb dinner. Haven't had lamb for a while.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" wrote in message
...
On Thu 17 Nov 2005 07:41:36a, Thus Spake Zarathustra, or was it
Ophelia?


"Wayne Boatwright" wrote in message
...
On Thu 17 Nov 2005 03:43:41a, Thus Spake Zarathustra, or was it
Ophelia?


"Wayne Boatwright" wrote in message
...

Your list hits most of my favorites. One other thing it makes is
a
quick and tasty stew. The meat is done during the cooking time of
the vegetables. Dusted with flour and seasonings, browned, and
tossed into the
pot along with potatoes, carrots, onion, celery, whatever, and
some
beef broth

Mmm that sounds nice I have my son and a friend coming to stay
for
the weekend so I have made a huge Shepherd's pie for Saturday
because
I
don't know what time they will be coming. Well I have made the
meat
part, I will do the potatoes today.

Half a shoulder of lamb cut up and cubed
4 onions
3 large carrots
Mushroom ketchup
flour

Onions and meat brown slowly carrots added
About 3 spoons of flour stirred in well and then hot water added
with
plenty of mushroom ketchup.

It was hard not to have it for dinner last night)

Such willpower! :-) That's a lovely comfort meal, and I know your
son
and his friend will enjoy it. I brought back some mushroom ketchup
a
couple of
times when I was in England, but I've never seen it for sale in the
US.
What would I use instead?

Hmmm.. there isn't really a substitute but if I ran out I would use
Worcestershire sauce

Lea & Perrins, the most prevalent brand of Worcestershire sauce in the
US,
also makes a steak sauce based on their WS. That might do better.
I'm due
for a good lamb dinner. Haven't had lamb for a while.

Lea & Perrins is what I use too

On Thu 17 Nov 2005 07:53:29a, Thus Spake Zarathustra, or was it Ophelia?


"Wayne Boatwright" wrote in message
...
On Thu 17 Nov 2005 07:41:36a, Thus Spake Zarathustra, or was it
Ophelia?


"Wayne Boatwright" wrote in message
...
On Thu 17 Nov 2005 03:43:41a, Thus Spake Zarathustra, or was it
Ophelia?


"Wayne Boatwright" wrote in message
...

Your list hits most of my favorites. One other thing it makes is
a quick and tasty stew. The meat is done during the cooking time
of the vegetables. Dusted with flour and seasonings, browned, and
tossed into the
pot along with potatoes, carrots, onion, celery, whatever, and
some beef broth

Mmm that sounds nice I have my son and a friend coming to stay
for the weekend so I have made a huge Shepherd's pie for Saturday
because I
don't know what time they will be coming. Well I have made the
meat part, I will do the potatoes today.

Half a shoulder of lamb cut up and cubed
4 onions
3 large carrots
Mushroom ketchup flour

Onions and meat brown slowly carrots added
About 3 spoons of flour stirred in well and then hot water added
with plenty of mushroom ketchup.

It was hard not to have it for dinner last night)

Such willpower! :-) That's a lovely comfort meal, and I know your
son and his friend will enjoy it. I brought back some mushroom
ketchup a couple of
times when I was in England, but I've never seen it for sale in the
US.
What would I use instead?

Hmmm.. there isn't really a substitute but if I ran out I would use
Worcestershire sauce

Lea & Perrins, the most prevalent brand of Worcestershire sauce in the
US,
also makes a steak sauce based on their WS. That might do better.
I'm due
for a good lamb dinner. Haven't had lamb for a while.

Lea & Perrins is what I use too

We have other brands of WS, Heinz for example, and some store brands, but I
think they pale by comparison.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" wrote in message
...
On Thu 17 Nov 2005 07:53:29a, Thus Spake Zarathustra, or was it
Ophelia?


"Wayne Boatwright" wrote in message
...
On Thu 17 Nov 2005 07:41:36a, Thus Spake Zarathustra, or was it
Ophelia?


"Wayne Boatwright" wrote in message
...
On Thu 17 Nov 2005 03:43:41a, Thus Spake Zarathustra, or was it
Ophelia?


"Wayne Boatwright" wrote in message
...

Your list hits most of my favorites. One other thing it makes
is
a quick and tasty stew. The meat is done during the cooking
time
of the vegetables. Dusted with flour and seasonings, browned,
and
tossed into the
pot along with potatoes, carrots, onion, celery, whatever, and
some beef broth

Mmm that sounds nice I have my son and a friend coming to stay
for the weekend so I have made a huge Shepherd's pie for Saturday
because I
don't know what time they will be coming. Well I have made the
meat part, I will do the potatoes today.

Half a shoulder of lamb cut up and cubed
4 onions
3 large carrots
Mushroom ketchup flour

Onions and meat brown slowly carrots added
About 3 spoons of flour stirred in well and then hot water added
with plenty of mushroom ketchup.

It was hard not to have it for dinner last night)

Such willpower! :-) That's a lovely comfort meal, and I know your
son and his friend will enjoy it. I brought back some mushroom
ketchup a couple of
times when I was in England, but I've never seen it for sale in
the
US.
What would I use instead?

Hmmm.. there isn't really a substitute but if I ran out I would use
Worcestershire sauce

Lea & Perrins, the most prevalent brand of Worcestershire sauce in
the
US,
also makes a steak sauce based on their WS. That might do better.
I'm due
for a good lamb dinner. Haven't had lamb for a while.

Lea & Perrins is what I use too

We have other brands of WS, Heinz for example, and some store brands,
but I
think they pale by comparison.

Oh.. I don't think I have ever seen any other brands

Damsel in dis Dress wrote:

On Thu, 17 Nov 2005 00:27:16 GMT, Joseph Littleshoes
wrote:

Damsel in dis Dress wrote:

On Wed, 16 Nov 2005 21:12:29 GMT, "Michael \"Dog3\" Lonergan"
wrote:

Bought some cube steaks. I'll fry them chicken
style and serve with some onion gravy which I'll make.

How do you make your onion gravy? If there are ways of making
gravy
without meat drippings, Crash'll be a happy camper.

Is butter acceptable? making a roux of butter & seasoned flour & milk

for a simple white sauce? or saute finely chopped onions and garlic
in
the butter before adding the seasoned flour & milk.

Yeah! What a great idea! And what tastes better than butter?

Is this 'Crash" person a vegitarian? cause a good chicken gravey is
not
something to be shunned. I have used canola oil to make a roux and if

enough other seasoning are used it is acceptable.

This Crash person is my SO. We've been together 10 years now. He
doesn't want his real name used online. Nope, he's a carnivore.
Making some chicken soup for him tonight.

Thanks for the delicious-sounding idea!

Your very welcome, of course, and i have another suggestion but i wonder
what your SO has against gravy made with meat drippings? Sometimes too
much schmaltz or other fat is used in a gravy and the gravy tastes
'greasy' and one bad experience can be enough to put some people off the
subject all together.

But any way as you like the idea of a white sauce or milk gravy flavored
with onions have you heard of 'bread sauce'? it is an old English recipe

Bread sauce
----------------
To 2 & 1/4 cups boiling milk add 3 ounces fresh white bread crumbs, a
good pinch of salt, a small onion stuck with a clove and 1 ounce of
butter.

Allow to cook very gently for 15 minutes then remove the onion. Make
the sauce smooth by beating it with a whisk and finish by adding 1/2 cup
cream.
------------------------

as a variation finely mince the onion and sauté in the butter then add
both to the boiling milk and bread crumbs, add a pinch of sage (or to
taste) to the above for a sage and onion bread sauce.

Here are a number of other sauces you might be interested in

celery sauce

caper sauce

Albert sauce (flavored with horseradish)

Aromatic sauce (herbs)

Fennel sauce

Fried bread sauce (with ham)

Onion sauce

Oyster sauce

Parsley sauce

Port wine sauce

Roebuck sauce

sage and onion sauce

Scotch egg sauce

Shrimp sauce

Yorkshire sauce

The list could be extended with cold sauces and various special sauces
usually made for particular recipes such as sauce tartare or sauce verte
but which can be used with any dishes depending on how one likes the
combination of the sauce with any particular recipe, i am rather fond
of hollandaise with scrambled eggs, and often times during asparagus
season make extra hollandaise just so i can have it with eggs the next
morning. Sauce moutarde a la creme -- mustard and cream sauce is
another favorite of mine.
----
JL



Carol
--
Wash away the gray to respond.

On Thu, 17 Nov 2005 22:35:07 GMT, Joseph Littleshoes
wrote:

Your very welcome, of course, and i have another suggestion but i wonder
what your SO has against gravy made with meat drippings?

He *lives* for gravy made with meat drippings. It's just that we
don't always have meat drippings to use. We usually get meat that's
pretty lean, and lean meat does not a gravy make. So I was just
interested in ways of making "gravy" that is probably more a sauce
than a gravy.

Thanks for the ideas you posted. I *will* keep them and try them.

Tonight's dinner ... chicken and dumplings

Carol
--
Wash away the gray to respond.