cubed meat - not burger...... flour and fry... remove and brown a teaspoon of flour stirring constantly until you like the color... add a sliced onion and cook until clear... add water and bring to boil, add salt and pepper and a couple of beef bullion cubes and put the meat back in until tender and the gravy is right... serve over rice with veggies on the side.
I have used elk, venison, moose and deer... they all turn out great.
Last edited by Sasha_and_Abby; 02/24/21.
"If there are no dogs in Heaven, then when I die, I want to go where they went" Will Rogers
So, it's basically meatballs or meatloaf, absent the seasoning, shaped into patties, browned, and finished in a flour roux and mushroom gravy, and served with mashed potatoes.
First I caramelize onions and mushrooms in my cast iron, then I take my formed patties that are seasoned with SPOG and sear them only. Then I make my rue and deglaze with beef bone broth and mix the concoction together and return the onions, mushrooms and beef patties to the skillet and then slow bake it at 300* until done. Serve with mashed potatoes and corn.
First I caramelize onions and mushrooms in my cast iron, then I take my formed patties that are seasoned with SPOG and sear them only. Then I make my rue and deglaze with beef bone broth and mix the concoction together and return the onions, mushrooms and beef patties to the skillet and then slow bake it at 300* until done. Serve with mashed potatoes and corn.
My wife has a pathological abhorrence of adding anything to gravy to make it brown (whether done by herself or me). It is one of her few flaws, which are more than overwhelmed by my impressive collection. We have managed for 44 years this summer.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
My wife has a pathological abhorrence of adding anything to gravy to make it brown (whether done by herself or me). It is one of her few flaws, which are more than overwhelmed by my impressive collection. We have managed for 44 years this summer.
All you need to do is brown the roux before you add the broth to make a dark brown gravy.
First I caramelize onions and mushrooms in my cast iron, then I take my formed patties that are seasoned with SPOG and sear them only. Then I make my rue and deglaze with beef bone broth and mix the concoction together and return the onions, mushrooms and beef patties to the skillet and then slow bake it at 300* until done. Serve with mashed potatoes and corn.
Pretty much do the same.
Fried onions, bits of meat and juice from trying the meat, broth For liquid...
The gravy isn't bland!
Parents who say they have good kids..Usually don't!
Happy birthday Greg. Don’t you believe it’s just another day for a minute. It’s the one day out of the year that you can make it about you! Guilt free! Enjoy.