I make this sometimes using pork sirloin and it's incredible but either beef or pork I use about a 6 oz cut of meat which I pound and tenderize, this makes for a big satisfying steak. Instead of plain lard I use bacon fat, always have always will. You can season the meat and dredge with whatever you like in the way of spices. I keep mine fairly simple. Salt, lots of black pepper a bit of garlic powder, onion powder and fresh thyme leaves to taste added to the gravy. Like another reviewer stated, I triple the amount of gravy because we have mashed potatoes and biscuits with ours and we like a lot of gravy. Before adding the flour to the fat in the pan I add some minced fresh onion and saute for a minute or so. Some people complained that it was not health food. It's not supposed to be, it's supposed to good down home comforting country cooking which it is. I don't make this weekly but we have it several times during the year and company and family love it. It's ok to treat yourself to an indulgence once in a while.
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I make this sometimes using pork sirloin and it's incredible but either beef or pork I use...