-
1
Cut meat into 6-8 large sized pieces (meat will shrink).
-
2
Mix the flour, salt, and pepper in a medium sized dish.
-
3
In a 12 inch skillet heat the vegetable oil until medium hot over medium high heat.
-
4
Dredge meat in the flour mixture well on both sides.
-
5
Brown the meat in the oil well on both sides.
-
6
There should be enough room in the skillet to brown all the meat at once.
-
7
Turn the heat down to medium low.
-
8
Pour the mushrooms and liquid over the meat.
-
9
Top the mushrooms with the sliced onions.
-
10
Cover and simmer 1 to 1 1/2 hours until the meat is tender.
-
11
NOTE**** add water 1/2 cup at a time about every 15 minutes to keep the meat cooking with moist heat.
-
12
When meat is tender turn off heat and remove meat from pan.
-
13
Add 3-3 1/2 cups of cold water to the remaining flour which wasn't using with dredging.
-
14
Stir well to remove lumps.
-
15
Slowly add to the drippings in the pan.
-
16
Stir constantly over medium heat until thickened.
-
17
If gravy is too thick add more water-- if too thin add more flour mixed with cold water.
-
18
Taste and add more salt, pepper/and or beef flavoring as desired.
-
19
Turn heat down to low and gently slide the meat back into the gravy.
-
20
Heat until the meat is hot again and serve.
-
21
Great with mashed potatoes or steamed rice.
-
22
OPTIONAL Hint: I often add a couple teaspoons of Kitchen Bouquet to the finished gravy to give it more color. I decided I should add a note about this in case others would like this helpful hint.
