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| Swiss steak with tomato gravy over white rice; fried Italian green beans; garlic Texas toast. First course was that lusicous garlic soup (not shown) left over from last week. Click to enlarge. |
It was really a joint production, though - M.P. did all the prep work (mis en place), and had everything already chopped, measured, and laid out for me when I got to the kitchen. This was a very tasty, very filling meal: a real treat. M.P. thanked me profusely, and I was proud to have cooked something to delight his tastebuds, instead of the other way around as is usual at our house.
I had seen this video by Johnny Mac, the Sauce and Gravy Guy, and it looked so good and so easy, I just wanted to try it myself. I followed his directions, but at M.P.'s suggestion, added a couple of drops of Louisiana Hot Sauce and 2 teaspoons of sugar; also a quarter-cup of chopped bell pepper. Cooked and baked it all in a cast iron deep skillet* for 2 full hours; the meat came out fork tender and scumptious, the tomato gravy full of luscious flavor.
If any of you fellas want a real man-pleasing meal, this is it! We highly recommend Johnny Mac's simple recipe. Total prep time for me, first time out of the chute, was 45 minutes, not counting all the pre-prep work M.P. did.
* - I'm not affiliated with the Lodge company; I just think everyone who likes to cook ought to have one of these handy things. It's a skillet and a dutch oven all in one; and the handle makes it super easy to use on top of the stove or in the oven for all kinds of roasts, stews, soups, and whatever. It will last forever with proper care, which is very simple.
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2 comments:
Used to buy cube steak back east but have not ever seen them here in New Mexico.... "Tomato gravy" humm....
You ought to try this recipe, Frank. M.P. raved over it. Said it reminded him of his mama's. We added a dab of Cajun hot sauce and seasoning to Johnny's recipe, natch.
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