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.
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.
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.
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