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

Butternut Squash Lasagna

The holidays are a difficult time if you are dieting. My wife saw a recipe for a low-carb lasagna in a magazine, and asked me to make it. I read it and thought, it just wasn't lasagna. I went through the pantry looking for ingredients that would create a healthy and delicious meal.
There are two ways to make the noodles. You can slice them by hand, or you can do it the way I do, with a vegetable sheet cutter on my KitchenAid mixer. Once you get the hang of using the sheeter, it's a breeze to slice long ribbons of vegetables that can be sliced to your desired length.



Ingredients:
8 to 12 sheets or slices of butternut squash
2 cups fresh spinach
1 can spaghetti sauce
1 can diced tomatoes
4 cups fat free mozzarella shredded cheese
1 pound ground turkey breast
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1/2 cup diced black olives
1 cup finely diced butternut squash
1 teaspoon olive oil
cooking spray

 Begin by cutting your "noodles". Next in a preheated pan, ad…

Quick Breakfast Egg and Bacon Biscuits

I belong to several cast iron groups. About once a month someone posts a picture of a small 3 inch Lodge pan and jokes about what can you cook in it.


This is one of the ways I use these great pans. Each pan will hold one extra large egg. I usually scramble them for convenience. Begin by preheating your pans in an oven set to 195 degrees. I do mine in a small toaster oven with a convection setting. While the pans are preheating, scramble the eggs. Carefully remove pans from oven and give them a quick shot of cooking spray. Divide eggs equally between the pans and return to the oven.



Allow the eggs to bake 10 to 12 minutes, until the centers are firm, and reach a safe temperature of 165 degrees. Remove from oven and allow to cool a few minutes. You should see the eggs start to pull away from the sides of the pan. Carefully remove them from the pans, they should pop right out.



Slice some prebaked biscuits, or English muffins, and add the eggs to the bottoms. We usually have a pack of m…

Smoked Full Brisket Flat

I smoke a lot of meat. Usually I do a brisket once or twice a month. Yesterday I couldn't find a nice packer, which is the whole brisket, but  I did find a beautiful flat which was nicely trimmed. Weighing just over nine pounds the price was equal to the fourteen pound packer that was mostly one giant fat cap.
Since the flat is much leaner, I started by injecting the meat with a mixture of no salt added beef broth and about 1/2 teaspoon of the rub. This will keep the brisket nice and moist through the 10 to 12 hour cooking process.

Ingredients for the rub:
1 teaspoon coarse salt
2 teaspoon ground pepper
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon chili pepper


Add a circle of charcoal around the bottom of your smoker. Add several chunks of oak which has been soaked over night. Light on end of the circle and allow about one half hour for the fire to start. If done properly, you can smoke all day with charcoal ring and only have about one third to one half of t…