I love finding ways to serve up the last steak in the freezer. This quick and easy meal is also easy on the budget.

The gravy works fine on potatoes, too!

Note: This dish uses lots of pepper. You may want to scale back for those who are spice-challenged.

INGREDIENTS: (serves 3 to 4)
1 pound steak, trimmed of fat (must be thawed)
8 oz large white mushrooms
2 cups + 3 tablespoons all purpose flour
1 tablespoon + 1 teaspoon fresh ground black pepper
1/4 + one dash teaspoon kosher salt
3 tablespoons extra virgin olive oil
3/4 cup water

DIRECTIONS:

1. Cube steak into bite-size pieces. Most any steak will do, but I wouldn’t use expensive cuts for this meal.
2. Cut mushroom into quarters, then slice about 1/4 inch thick.
3. Mix two cups of the flour with one tablespoon pepper and 1/4 teaspoon kosher salt.
4. Toss steak bites in flour mixture, then shake off excess flour. I use a wire strainer to “sift” the excess.
5. In a wok or deep skillet, heat 2 tablespoons of olive oil on medium heat, then add floured steak bites. Toss lightly as they cook.
6. When steak bites are half done, in standard skillet, add 4 oz of the mushrooms. Right after, in a standard skillet, heat one tablespoon olive oil over low heat and add 4 oz of the mushrooms and a dash of kosher salt.
7. In a cup, mix 3 tablespoons flour, 1 teaspoon pepper. Set aside.
8. When steak bites are a nice golden brown, remove from heat and plate.
9. Transfer sauteed mushrooms into the wok or skillet from the steak, over medium heat. Allow any leftover olive oil to drizzle right into the skillet.
10. Add 3/4 cup water to the flour and mix well, then add to the mushrooms, stirring continuously until it thickens. You may need to add some additional water if you prefer a thinner gravy.

Ideas: I call for white mushrooms because they’re commonly available everywhere and are the least expensive. Crimini mushrooms are a fave of mine for this, and they offer up more flavor to the gravy.

On this particular day I served up the steak bites and mushrooms on their own, then poured the gravy over tortellini. On the side I offered a portion of Three Pepper Salad.

Since not everyone likes gravy, I’ll often put it in a dish on the side.

Posted Sunday, February 11th, 2007 at 5:59 pm EST
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