GRANDMA MYRTLE'S STEAK AND GRAVY

from Ty Herndon

Recipe

Ingredients:	2 quarts of water vegetable oil (not olive) salt and pepper 2 lbs round steak, cut into slices about the size of your hand 2 large white onions, chopped 1 teaspoon fresh chopped garlic All purpose flour for making roux Shortening for making roux (try to buy non trans fat shortening, like Spectrum)

Directions:	Before beginning, bring the two quarts of water to a boil in a large pot. 1. Heat a small amount of vegetable oil in a skillet, an iron skillet is best. 2. Salt and pepper each piece of meat and tenderize with a mallet. Brown each piece of meat on both sides. 3. Place the browned meat in the boiling water and simmer for 20 minutes. 4. Brown onions and garlic in the same skillet in which the meat was browned, then add the onion/garlic mixture to the meat in the pot of boiling water. 5. Still using the same skillet, mix enough shortening and flour to make a roux (a thick, golden paste). 6. Add the roux to the boiling water that already contains the meat, onions, and garlic. Stir to help it dissolve, breaking up any lumps with the back of a spoon. You may need to make more roux and add it to the pot so that the water will slowly turn into a thick gravy. 7. Cover and simmer on medium for about 30 minutes until meat is tender and a nice gravy has developed. Serve with Mashed potatoes & green beans & biscuits. Serves 4 -6.

Ingredients:

2 quarts of water
vegetable oil (not olive)
salt and pepper
2 lbs round steak, cut into slices about the size of your hand
2 large white onions, chopped
1 teaspoon fresh chopped garlic
All purpose flour for making roux
Shortening for making roux (try to buy non trans fat shortening, like
Spectrum)

Directions:

Before beginning, bring the two quarts of water to a boil in a large pot.

1. Heat a small amount of vegetable oil in a skillet, an iron skillet is best.

2. Salt and pepper each piece of meat and tenderize with a mallet. Brown each piece of meat on both sides.

3. Place the browned meat in the boiling water and simmer for 20 minutes.

4. Brown onions and garlic in the same skillet in which the meat was browned, then add the onion/garlic mixture to the meat in the pot of boiling water.

5. Still using the same skillet, mix enough shortening and flour to make a roux (a thick, golden paste).

6. Add the roux to the boiling water that already contains the meat, onions, and garlic. Stir to help it dissolve, breaking up any lumps with the back of a spoon. You may need to make more roux and add it to the pot so that the water will slowly turn into a thick gravy.

7. Cover and simmer on medium for about 30 minutes until meat is tender and a nice gravy has developed. Serve with Mashed potatoes & green beans & biscuits.

Serves 4 -6.