Round steak, the tenderized cut often crisped for chicken fried steak, is as handy a freezer item as a cook can find. It thaws and cooks quickly, and, in this favorite recipe leaves just one pan to clean. Dredge the steaks in seasoned flour (S&P and garlic powder for me) and crisp in hot oil (or bacon grease if you have it) until lightly browned on each side. Make sure your skillet has a tight fitting lid. Mix in one thinly sliced large onion and cook until just softened. Add 2 cups chicken broth cover tightly and simmer over medium-low heat until steaks are tender and gravy has thickened. Serve steaks piled high with the smothered onions alongside mashed or crispy fried potato rounds.
Wednesday, September 9, 2009
Smothered Steak and Fries
It's been quite a week (or so). Fires, insurance agents, neighborhood meetings, cleaning up (with a shovel) and worst of all trying to remember what you used to own. Those are the days that call for old-fashioned comfort food. Not modern American interpretations that pepper menus from Chicago to Savannah, but the real thing -- rich, salty, heavy, warm -- like we all wish our grandmothers used to make.