Skip to main content

Pound Steak

360 Cookware, Lodge cast iron

Sometimes you just need comfort food. The one that takes me back to childhood is pound steak. I don't remember if the recipe was my grandmother's or mom's, but it is my favorite when I need a pick-me-up. We didn't have a lot growing up, so this favorite uses a cheaper cut of meat that is pounded and slow cooked to make it tender.
Start with two to two and a half pounds of sirloin steak.

Add 1/4 cup of flour, a half teaspoon salt, and 1/4 teaspoon pepper to a gallon size zip top bag.  Place the meat in the bag and shake to completely coat the steaks.
360 cookware, Lodge cast iron

Next with a meat pounder, beat the steak on both sides for several minutes until your steak is about half the original thickness. Brown the meat in a skillet on each side.
Lodge cast iron

Now make a roux.
In the same pan, add 3 tablespoons butter and 3 tablespoons flour, heating to make a thick paste. Add 3 and 3/4  cups beef broth, 1/4 teaspoon garlic powder, 1/2 teaspoon onion powder, and two packs no-salt added beef bouillon, mixing well. Add two additional tablespoons of flour to the remaining cup of broth and mix. Slowly add the mixture to the pan until the gravy is slightly thick.. It will thicken more as it bakes. Add salt and pepper to taste.
Lidge cast iron

Lodge cast iron

Add the steak to a roasting pan, and add the gravy, completely covering the meat.
360 Cookware

Cover with foil and place in a preheated 350 degree oven. Bake for about 90 minutes. Remove cover and bake a half hour longer. If gravy is thin, add 3 tablespoons flour to 3 tablespoons cold water and blend well. Slowly add to dish until desired thickness.

Serve with mashed potatoes and another vegetable and let your mind drift back to happier times.

Comments

Popular posts from this blog

Scrambled Eggs

I was talking to my friend Erica at the Crumby Kitchen blog, about the most searched recipes on Google. A lot of the searches were for very basic recipes. Mention scrambled eggs, and you will get a hundred different ideas, most of them with a strong opinion. You should add milk or cream, never add milk or cream, high heat or low heat, everyone has their own ideas. This is my version, which has been enjoyed by many.
The first step is choosing a pan. I use two different types in my kitchen, cast iron and stainless steel. Both produce excellent results. With a well seasoned cast iron pan, the key is to preheat it. I place mine in the oven and preheat at 325 degrees for about 15 minutes. Cast iron is a poor conductor of heat, but an excellent retainer of heat. Once preheated the cooking surface stays warm for a long time. CAUTION should be used when removing the pan from the oven. Remember it is 325 degrees hot and will cause serious burns without using a pot holder or handle cover. Plac…

Grille Sesame Ginger Chicken

We have been trying to eat healthier, and have chicken a few times a week. After a while, it does get boring. This is a quick, delicious recipe that will spice up mundane chicken. The key to juicy, moist, grilled chicken is to cook low and slow. When you rush and try grilling on a high heat, you end up with dry, tough chicken.

 Ingredients:
1 tablespoon sesame oil
1/8 teaspoon powdered ginger
pinch roasted garlic powder
1/4 teaspoon seasoning salt

Begin by making a marinade. Mix all the ingredients is a small bowl. Cover the chicken breasts with the mixture. Allow to rest for 20 minutes, while preheating your grill to about 400 degrees. Place chicken on the grill and lower the temperature to the grill's lowest setting. Mine drops down to about 325 degrees. Grill breasts for 10 minutes a side, then check with a meat thermometer. The internal temperature should be at least 165 degrees for chicken. When the temperature is met, remove from the grill and allow about 5 minutes for the …

Roast Turkey Breast

Fall is just around the corner, and soon leaves will be falling, temperatures will drop, and the nights will be getting longer. That is everywhere, except here in Florida. We will have longer nights, but nothing else changes. It will still in the 90's and leaves don't fall until spring. No matter where you are, it will be Thanksgiving before you know it.With the holiday, comes that all time favorite, TURKEY. My wife and I love turkey and eat it all year.  But for those of you who wait for Thanksgiving, here is a great recipe. I covered this before in the hot turkey sandwich recipe, but this gives more detail for creating the perfect slices of turkey. Since most holidays here are spent with a few friends who have no family in the area, I normally roast a breast.

Ingredients
1 6 to 8 pound turkey breast.
1 medium onion
3 stalks of celery
2 to 3 medium carrots (or a handful of baby carrots)
1 clove of garlic
1 stick of unsalted butter.
2 cups no salt added chicken stock
large pi…