Uncle Bob
Chef Extraordinaire
Smothered Steak
2 lbs. Tenderized Round Steak or Cube Steak
1/3 Cup Oil
3/4 Cup Flour
1 Cup Diced Onion
1/2 Cup Diced Green Pepper
1/2 Cup Diced Celery
1 Tbs of Chopped Garlic
2 Bay Leaves...
4 Cups Defatted Chicken Stock (or water)
4 or 5 Dashes Worcestershire Sauce
Pinch of Thyme
Salt, Black Pepper, and Cayenne to taste
Heat the oil in a large pan.....Season the meat with salt, pepper, and brown in the hot oil. Brown in small batches draining on paper towels after each batch. When all of the meat has been browned, reduce the heat and add the flour stirring constantly to make a medium brown roux. Stir in the vegetables and garlic and cook for 5 minutes. Add the hot chicken stock (water) all at once, and stir until the gravy has formed. Add the bay leaves, thyme, and Worcestershire Sauce...Adjust the seasoning. Make the gravy taste good!!!! Place the browned meat in the gravy, cover and simmer until the meat is fork tender. Serve on rice and garnish with green onions.