Old Fashioned Cubed Steak and Gravy

Dredge cubed steak in flour

Preheat a very small amount of oil

Lightly brown on both sides

Spoon a little of your flour onto the meat in pan

Add Hot Water (I added 44oz of water) and Cook fairly high to thicken the gravy

 Stir and scrape bottom to keep gravy and meat from sticking

Turn heat down to low and simmer

Turning meat after 15 minutes or so to prevent burning 

After you are totally sure beef is cooked taste your gravy and season to taste.

When you are cooking if gravy is too thin add more flour, turn heat up a little and stir to get rid of lumps.  Then turn heat back down to low. 

If gravy needs more water than add more water and turn up heat stirring then turn heat to low again.

When gravy is to your liking and meat is tender...usually an hour or a little longer when cooking on low..serve!

Very tasty, tender and delicious!  Serve gravy over rice, potatoes or simply over the beef.
A fresh crisp salad or cooked vegetable of your choice and you have your meal without much effort.

This day we had some of the canned green beans that I had put up last season..

Since I added salt when canning there was no seasoning needed. I find that with the home canned beans you don't really have to add the unhealthy fat or drippings because they are flavorful enough...

Be sure that your home canned goods were sealed properly by listening to the seal.

My Home Economics Teacher taught us to take the liquid drained from the vegetables and season the liquid if needed cook until the liquid is half it's measure then add the vegetable

Also make sure to cook them fairly high through for at least 10 minutes for safety.

It seems that I cook lots of gravy and I suppose that I do 

Maybe it is a Southern thing but we really don't have it that often...

I have seen the older family members of my family cook things this way and we do need to pass down these recipes and memories don't we?

Dolly   

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