This is a childhood favorite of mine. I can remember coming home from school and the entire house smelling like gravy!! I was such a fat kid, I really loved eating! I always asked for seconds, and thirds if my mom would let me lol. This is a homage to my indulgent childhood. I thank my grandmother for showing my mom this recipe. Its inexpensive, and easy to make A LOT of it.
Note: Make sure you ask the butcher to run it through the tenderizer twice. Usually cheaper cuts of meat need to be tenderized which is why this gravy recipe is so perfect- its softens it up quite nicely! With this dish you can serve it over rice, or potatoes and whatever veggie you like.
Prep: 5 minutes Cook time: 10 minutes in the skillet. 40 minutes in gravy. Total: 55 minutes
- 1lb of round steak cute into pieces.
- 1 onion
- 1/2 cup of flour
- 3 tablespoons of canola oil
- 3 cups of beef broth or 2 tablespoons of beef bouillon.
- 2 tablespoons of seasoning salt
- garlic salt to taste
- paprika to taste
- salt & pepper to taste
- Flour generously
In a hot skillet with oil, fry steaks until golden brown. About 5 minutes on high then flip over and repeat for the other side. The blood will cook out of it, but most importantly it will finish cooking in the gravy.
Once your steak is nice and tender, serve over rice or potatoes. I opted to do rice and peas since that’s what I grew up eating…The flavor combinations take me back to my childhood!