I haven’t eaten sreak with gravy in so long. I did not want it to make just fried steak and no gravy for my curry loving Mr. Riaz. 😚😙😘😍 Just as a reminder that he is tired of eating bhindi masala (spicy okra) for two nights in a row.
Even though Gray I have not been feeling ok does not stop my mind from working. When you are a foodie the possibilities are endless.
In my cast iron skillet I added 1/4 cup of corn oil. This utilizes 6 to 8 pieces of thinly sliced steaks.
On the steaks I washed I added 3 pinches of vegtea seasoning or seasoned 3 skakes of seasoned salt, 3 dashes of maggi or knorr aroma, 1 pinch each of white pepper and red chili powder.
I added these steaks two at a time and turning frequently until it is well cooked. I added them on a plate and repeatedly until they were done.
I caramelized 1 onion I sliced in to half moon slices then added them to the plate with the cooked steaks.
At this point you can make a sandwich on French bread if you want to with or without the gravy.
So I need to come up with some sandwiches recipes soon. 😉😋😋😋
After this I made the gravy. I added 2 cloves of garlic then fried it a little bit. I added 3 tbs of all purpose unbleached flour and turned the heat to low heat to make the rouix.
The flour must be a brown color. I added 1 pinch each of gumbo file, white pepper red chili powder and vegtea seasoning. If you are using seasoned salt for steak use 3 dashes for the gravy too. It is either or at this point. Also add 3 dashes of maggi or knorr aroma. Stir add 1 to 2 cups of water a little at a time and stir until well blended. Add the rest of the required water stir well and let it cook until a little thick.
Add the steak and onions back in with the gravy making sure that the meat is submerged and catching the yummy gravy. Cook for 5 minutes on low with the skillet covered.
It is done and ready to enjoy with rice, polenta, grits, mashed potatoes and of course, French bread.
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