I want to duplicate my late mothers skillet steak and onions. She used several pieces of steak, I guess thin cut sirloin would work or round, about 3" squarish. The steak and the chopped onion were cooked in a skillet and when finished it was in an almost black tasty gravy. I guess she added flour, seasonings and some liquid. I know that the best part of the dish was to mop up the sauce (consistency of gravy) with slices of bread.
This was all done during the scarcity war years in the UK, so no exotic items were available.
Can anyone deduce the ingredents and cooking times from this information? I'm a guy, so it would have to be simple !!!! Any help would be appreciated.
This was all done during the scarcity war years in the UK, so no exotic items were available.
Can anyone deduce the ingredents and cooking times from this information? I'm a guy, so it would have to be simple !!!! Any help would be appreciated.