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Easy gravy idea for steak dinners
Posted on 1/21/15 at 10:58 am
Posted on 1/21/15 at 10:58 am
Every once in a while during winter I want a steak ...broiled in the oven or stove top in iron skillet. If I'm in the mood for rice and gravy as a side this can be a problem. Yesterday I tried an experiment. I broiled the steaks on Hi then turned them over and before putting them back in I poured a can of Campbell's Condensed French Onion Soup (no water added). It came out great... dark, rich onion flavor mixed with some of the fat from the steaks.
3
Posted on 1/21/15 at 11:07 am to Zach
I hope it was cheap sirloin
Posted on 1/21/15 at 11:09 am to Zach
You got big wiggies, Zach.
and some soups do make good shortcuts.
and some soups do make good shortcuts.
Posted on 1/21/15 at 11:10 am to Zach
May I recommend having some of this on hand? It's great as a beef bullion, or a base for a quick gravy. I add an aromatic such as fresh herbs to give it whatever essence I want. One container will be enough for a year in my fridge.
Posted on 1/21/15 at 11:43 am to Motorboat
quote:
I hope it was cheap sirloin
Yes it was. I buy nice steaks during the summer when I can use the grill. I don't play golf in winter and I don't grill in winter.
Posted on 1/21/15 at 11:44 am to Btrtigerfan
quote:
May I recommend having some of this on hand?
Thanks. I've never tried that. Will get some tomorrow.
Posted on 1/21/15 at 1:17 pm to Zach
Better Than Bouillon is also one you might consider to shore up a gravy. I order some low salt Minor's bases, also, if I need to stretch something.
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