LESS GREASY STEAK AND GRAVY

Since the F4/F5 fusion/compression surgery, I haven't been doing a lot of cooking.  As a matter of fact, neither of us have been doing a lot lately, except trying to get better.  My wife has had some health issues, and is about to have a heart procedure that should bring her back to "life", so things have been slow lately.

I've messed around with salads again, as you can see above, and that usually makes us happy around "supper" time.  The theme goes along with my trying to walk a little each day on the treadmill, but I seemed to be slowly regaining some of the weight I lost after a previous surgery.

It was only lettuce (just simple Iceberg), tomato, onion, cheese, boiled egg, raisins, some chuck chicken breast, and a little jalapeño (seeded) on the side for kick!  It sure did hit the spot, even though the preparation was a involved, but when you've felt like doing nothing for so long, it was a real accomplishment for me.

However, what we really like is some good ol' Southern home cooking like the plate my wife made a few nights ago.  

She first boiled some potato hunks in water until a fork easily penetrates the heart of the potato.  She sat that aside to cool and began preparing the protein.

She then browned some tenderized beef round steak in a hot skillet.  Wanting to make the dish less greasy she put flour and water, some salt and pepper into a glass baking dish and stirred the mixture before finally plopping in the browned steak.  As the meat continued to cook covered, over the next 30 minutes, in the 350 degree oven, she would infrequently stir the flour into what little grease flowed from the meat.

Normally, the steak, the grease, and the browned pieces in the bottom of the skillet is all poured into making the gravy, but not doing this did make the meal less greasy without losing any of the taste.

While the steak was in the oven she whipped up the potatoes, adding salt, pepper, a little sour cream, and some milk.  She don't like chunky mashed potatoes like I do, so the mixer runs a long time, whipping them up into a fluffy mush.  A little butter is added at the end for additional taste.

We had a can of Le Sueur® Very Young Small Early Peas, and some left over coleslaw, so the rest of the meal was handy.  Oh yeah, we also had a package of King's Hawaiian Sweet Dinner Rolls, left over from a family gathering, so my supper was great!

Now, I don't know about you, but I like my peas plopped on top of my "mashed tatters", as shown.   Sometimes, when I'm not watching my waistline, I put a dollop of Miracle Whip into my tatters!  I learned that from my favorite uncle.  It's good!  Never heard of mayo/salad dressing in potato salad?  Try it...you'll like it!

So, the week hasn't been too bad after all.  I've had good company, good sightseeing, and good food, so life is getting back to normal 'round here!