Smothered Beef in Gravy

Posted byNoriePosted inbeef, RecipeTags:

This is about the same as steak fingers except you let the meat simmer and tenderize in the milk gravy after browning them a little. The meat is pan-fried so you use just a little oil. This is a popular Southern dish.

  • Beef, cut in thin strips about ¼ in. thick. Choice of cut is sirloin steak or NY steak
  • 2/3 c flour
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • 1 ½ c milk
  • 2 to 3 TBS cooking oil

Procedure:

  • Mix flour, salt and pepper in a bowl or a plastic bag.
  • Pre-heat about 2 to 3 tablespoons oil in a heavy skillet and set at med.-low heat.
  • Drench the meat one at a time in the flour mixture and drop in the hot skillet until all strips are in, making sure the first ones do not burn. Turn over and fry until flour is light brown.
  • Pour the milk and cover. Simmer a couple of minutes stirring occasionally to prevent meat sticking to the skillet until the gravy is thick.
  •  Adjust with more milk if too thick. Adjust seasoning.