So this was a white gravy, which is essentially a bechemel sauce. I don't feel like digging out the french characters for those. It was yummy and not too hard since I've made lots of white sauces before. I was also kind of busy trying to time everything right so I didn't take many pictures.. but the whole thing came together in about 20ish minutes. Please, do yourself a favor and try the fried round steak. Soooo tender and fast.
If you want more detailed pictures and descriptions and plan to make it yourself, click on the links beside the recipe names for more information. Ree takes nicer pictures than me anyway, my lighting is horrible!
For the steak, you'll need round steak, which is packaged as cube steak in stores. It looks kind of funny because it's been extra tenderized. I realized I should have opened the bag to show you after it was all over. Flour, salt, pepper, seasoning salt. For the gravy.. you'll need milk. And possibly salt and pepper, but I used the seasonned steak flour for my gravy and it barely needed a pinch of salt.
I put my seasonings in the pie plate with one cup of flour.
My pile of floured steaks.
Frying my steaks. I should have let the oil get a little hotter and left the first 3 on their sides a little longer at first to get a nicer crust and color, but I was being nervous. I keep forgetting that the heat from a direct gas flame cooks things a lot quicker than my lame glass element. Regardless, they were cooked through and delicious.
After the steaks were done, I removed them to a paper towel lined plate and covered them with foil. I dumped all the grease out of the pan and used about 3ish tablespoons back in the pan, with 3-4 tablespoons of the seasoned flour from the pie plate.
After adding about just over 2 cups of milk. I probably could have added more, as it got a liiiiittle thick as it sat but it was still spoonable.
The canned biscuits. Still so good. Don't hate on canned biscuits, food snobs. They may not be as good as homemade but they are a huge help in a pinch!
And there you have it, fried round steak and biscuits and gravy. Doesn't look like much, I know, but it was filling and delicious. The gravy was peppery and yummyyyyyyyy.
Here's the recipes.
Fried Round Steak (by Pioneer Woman aka Ree)
- 3 pounds Cube Steak (round Steak That's Been Extra Tenderized) (I didn't use 3 pounds, just those 6 pieces I found at the store)
- 1 cup All-purpose Flour
- 1 teaspoon Seasoned Salt
- 3 teaspoons Ground Black Pepper, Or To Taste
- Salt, For Seasoning Meat
- ½ cups Canola Oil (more If Needed)
- 2 Tablespoons Butter
Heat oil in a large skillet over medium heat.
Mix together flour, seasoned salt, and pepper.
Season both sides of steaks with salt and pepper. Dredge each piece in flour mixture, pressing to coat with as much flour as possible.
Add butter to pan right before frying.
When butter is melted, fry pieces of steak in butter/oil mixture. Flip when sides are deep golden brown and cook about 1 minute on the other side.
Remove to a paper towel-lined plate. Serve immediately.
YUM.
-------------------------Mix together flour, seasoned salt, and pepper.
Season both sides of steaks with salt and pepper. Dredge each piece in flour mixture, pressing to coat with as much flour as possible.
Add butter to pan right before frying.
When butter is melted, fry pieces of steak in butter/oil mixture. Flip when sides are deep golden brown and cook about 1 minute on the other side.
Remove to a paper towel-lined plate. Serve immediately.
YUM.
Just ignore the part where she talks about sausage patties and stuff. Unless you want to make it like that. I just used the grease and stuff from the steak.
Biscuits and Gravy (By Pioneer Woman aka Ree)
- 1 pound Breakfast Sausage
- 1 can (16 Oz.) Canned Biscuits
- 2 Tablespoons Flour
- 1 cup Milk
- Salt
- Pepper
Slice the breakfast sausage and place in a warm pan. Cook the sausage according to the instruction (thoroughly cooked inside). Remove them to a paper towel to drain.
Place your biscuits into the oven to cook according to the instructions on the can.
Pour grease out of the skillet/pan you used for the sausage, adding back in only what you want to use to make the gravy. For one to two people, use about 2 to 3 tbsp. of grease. Over low to medium-low heat, add about 2 tbsp of flour to the grease and whisk immediately. If you add in a little more grease so it’s smooth and stirrable. You want to find a good balance between the flour and the grease.
Once you find it, just keep stirring with the whisk and allow the mixture to brown for a few minutes. As you whisk, scrape in the anything from the bottom of the pan as you go.
After 2-3 minutes, whisking constantly, pour in about a cup of milk. IF the mixture is dry, lumpy or pasty, add in more milk – again, drawing a balanced mixture. Add salt to taste. Let the gravy warm up over low heat, stirring occasionally. Cut prepared biscuits in half pour gravy atop them
-----------Place your biscuits into the oven to cook according to the instructions on the can.
Pour grease out of the skillet/pan you used for the sausage, adding back in only what you want to use to make the gravy. For one to two people, use about 2 to 3 tbsp. of grease. Over low to medium-low heat, add about 2 tbsp of flour to the grease and whisk immediately. If you add in a little more grease so it’s smooth and stirrable. You want to find a good balance between the flour and the grease.
Once you find it, just keep stirring with the whisk and allow the mixture to brown for a few minutes. As you whisk, scrape in the anything from the bottom of the pan as you go.
After 2-3 minutes, whisking constantly, pour in about a cup of milk. IF the mixture is dry, lumpy or pasty, add in more milk – again, drawing a balanced mixture. Add salt to taste. Let the gravy warm up over low heat, stirring occasionally. Cut prepared biscuits in half pour gravy atop them
Needless to say, it was great but I felt bad after and will not be making it again anytime soon. The biscuits and gravy, I mean. So evil and delicious. We destroyed it all but one small piece of steak.. and it was magnificent cold the next day between some bread. Ohhhhhhhhh delicious.
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