Meat and Three Meal (Lots of Photos)
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Meat and Three Meal (Lots of Photos)
Posted by MeridianDog on 4/11 at 7:35 pm
It was just like a Mom and Pop Restaurant at my house tonight, except that pop did all the cooking.

My meat and three included round steak smothered in gravy with onions, buttered whole kernal corn, purple hull peas and sour cream mashed potatoes with gravy. Bread? My favorite is always cornbread!

You can easily do this meal. I'll tell you how.

You'll Need:



Round steak, whole kernal corn (frozen), purple hull peas from the garden by way of the freezer, potatoes (had russet, used russet), onion, salt, pepper, Lawry's garlic salt, butter, parkay (not shown), sour cream, garlic, corn meal, self rising flour, buttermilk, oil.

Thaw peas enough to get them out of the freezer bag



and into a boiler. Add some water, a little vegetable oil, a half teaspoon of sugar (pink dish) and a half teaspoon of salt (clear dish).



Bring to boil and cook for twenty or thirty minutes. These were parboiled (blanched) before freezing and they cook quickly.



Put corn, a bit of salt and butter (no water) into an oven proof bowl,



cover with foil and put into oven to cook while the cornbread is baking.



When the cornbread is finished (390 F for 30-40 minutes)





the corn will be ready too.

Mashed Potatoes:

Peel potatoes and cut into 1 inch pieces.



cover with water in a boiler. Add a half teaspoon of salt and bring to a boil. Cook until fork tender 20-30 minutes.



Drain and transfer to a bowl for mashing. Add a couple of Tablespoons of sour cream, some Parkay, and mash.



Add fresh ground black pepper after mashing.



I like just a few lumps left in my mashed potatoes. Hope that's OK with you.



and maybe a little more sour cream



At some point early on, cut the round steak into workable portions and season with Lawry's garlic salt and black pepper.



I am one of those who like seasoning on the roundsteak and in the flour so add Lawry's garlic salt and black pepper to the flour. Don't be shy when seasoning the flour.



Dredge the meat portions in flour



and fry in a little oil until browned.



Remove from oil and add three or four tablespoons of the seasoned flour to the saute pan.



Cook until the desired level of brown is achieved.



add a splash of red wine to deglaze.



and water to make gravy. Return steak to pan and a thinly sliced onion.



cover and simmer for about 30 minutes. The longer you simmer the steak, the more tender it will become. Thirty minutes seems good to me.



Here is the table. The girly sized portions are on the wife's (MHNBPF) plate. The Captain Jack plate is mine.



Her plate:



Mine:



Fork views:







The wife likes Peas and pot liquor over her cornbread:



Tonight it was onion gravy for me:



An unannounced bonus. I wish I could say I grew these, but they are in the greenhouse of a friend of the wife. Pretty aren't they. Some people have great talent and this lady does:











This post was edited on 4/12 at 7:13 am

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Posted by TIGRLEE on 4/11 at 7:36 pm to MeridianDog
That's a north la tigrlee meal if I've ever seen one.



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Posted by Jones on 4/11 at 7:37 pm to MeridianDog
Nice change of pace from the crap threads




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Posted by OTIS2 on 4/11 at 7:48 pm to MeridianDog
Good stuff. Smothered some venison last week...it was fine.


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Posted by 4LSU2 on 4/11 at 7:57 pm to MeridianDog
Looks great


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Posted by Coater on 4/11 at 8:13 pm to MeridianDog
Yuuuuuupp!!

Very nice



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Posted by Walt OReilly on 4/11 at 8:16 pm to MeridianDog
looks good bro


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Posted by Caplewood on 4/11 at 8:26 pm to MeridianDog
You make some jacked up cornbread


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Posted by Darla Hood on 4/11 at 8:28 pm to TIGRLEE
And I was thinking he must secretly be from south la.


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Posted by Jimbeaux on 4/11 at 8:38 pm to MeridianDog
Please post your cornbread recipe. Thanks. Meal looks very good!


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Posted by MeridianDog on 4/11 at 8:59 pm to Darla Hood
quote]must secretly be from south la[/quote]

Hi Miz Darla.

I am from America!



Actually born in the Simmons Addition of the Baptist Hospital in Jackson, MS. I don't remember much about that day.

I do like South LA, a lot though. Good people. I'd say good country folks, but some would take offense to that, so I'll just stick with "good people".




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Posted by MeridianDog on 4/11 at 9:03 pm to Jimbeaux
quote:

Please post your cornbread recipe. Thanks


Here:

Best bread is cornbread

No problem

The pone in that post was cooked in the middle sized skillet.

The pone in tonight's post was cooked in the smallest skillet shown in the post I referenced here.

I hardly ever cook cornbread in the big skillet unless company is here, or if it's Thanksgiving and we are making dressing, which at my house is cornbread dressing.

Tonight i used a half cup of flour and 3/4 cup of white cornmeal, and enough buttermilk to make a thick batter.



preheat oven and skillet. add a tablespoon of vegetable oil to the small skillet and then the batter - it should sizzle.



cook in oven for thirty or fourty minutes at 375 - 390 degrees F. Until the top browns.



If your skillet is seasoned properly, the pone will just fall out.



I put a knife or fork under the pone to keep condensation from forming to dampen the top of the pone. keeping it from touching the plate for five minutes or so accomplishes this. You could turn it out on a cooling rack but I never do that, since the pone is fairly rigid and the knife or spoon under an edge works fine.

Yes, there is no egg or sugar in this cornbread. The recipe is very simple and very good.


This post was edited on 4/11 at 10:49 pm

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Posted by Jimbeaux on 4/11 at 9:26 pm to MeridianDog
I'm anxious to give it a try! Thanks.


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Posted by Dannunzio on 4/11 at 9:50 pm to Caplewood
quote:

You make some jacked up cornbread

What do you mean?

Everything looks great to me.



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Posted by LSUGUMBO on 4/11 at 9:56 pm to MeridianDog
Looks awesome. I love round steak and gravy.

Does your wife (MHNBPF) think you're nuts for taking as many meal pictures as you do? I know the few times I have taken pics for FDB, mine thought i was slap crazy.



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Posted by Bear Is Dead on 4/11 at 9:59 pm to MeridianDog
We have very similar cooking styles, except I grew up in a rice farming home so no potatoes


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Posted by Bill Parker? on 4/11 at 10:11 pm to Bear Is Dead
It would have been easier to run up the road and get a Double Good and some onion rings.


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Posted by Carson123987 on 4/11 at 10:45 pm to MeridianDog
looks delicious


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Posted by MeridianDog on 4/11 at 10:55 pm to LSUGUMBO
quote:

wife (MHNBPF) think you're nuts


I grew up in a chemistry and microbiology lab and she knows I love cooking, which to me is a lot like lab work. She knows I post here, and although she would never take photos of her work ("I'm not giving away my secrets") she ha sno problems with me doing it. She occassionally looks at the posts, but has no real interest in them. She has never refused to go to a restaurant with me and on occassion has eaten some things I cooked that were awful. Usually when I fail she just says, "Not your best effort, Dear...."



She has put up with me for a very long time. If crazy bothered her, she'd have dumped me years back.


This post was edited on 4/11 at 11:04 pm

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Posted by MeridianDog on 4/11 at 10:58 pm to Bear Is Dead
quote:

similar cooking styles, except I grew up in a rice farming home


I love rice and could eat it five or six times a week and not complain. For whatever reason, I have had a desire for potatoes this week that I addressed today. In fact, I started to do rice with this tonight. It would have been good with the gravy.



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