Ground Sirloin Steak smothered with Onion-Mushroom Gravy Matches Memories
| November 11, 2012
In Cooking for One or Two, Kitchen Basics
Featured Recipe: Country Style Chopped Sirloin with Old Fashion Onion Mushroom Gravy
When I think about my recipe for country-style chopped sirloin, I remember my grandmother's Sunday dinner table laden with a platter of country-style steak, big bowls of steamed rice, creamed corn, fresh lima beans, homemade pickles, sliced tomatoes, potato salad and biscuits. This was a "small" lunch spread for our family on an ordinary Sunday afternoon, but it was called "dinner" in the South.
While these food memories are a precious part of my past, the food doesn't have to be locked in the past as well. The wonderful aromas of gravy-smothered chopped steak and fresh vegetables can still be part of my culinary world. But because I cook mainly for one or two these days -- not the 10 or 12 people my mom and grandmother cooked for each week -- it's just on a much smaller scale.
Today's recipe is an easy version of my grandmother's recipe, made completely from scratch, including the gravy. But before you say, "I can't make gravy," give it a try. If you don't have the confidence to make it from scratch, grab an envelope of powdered gravy mix from the grocer, but use it only in case your homemade gravy doesn't turn out right. Since you don't add the sauteed veggies and steak back into the gravy to simmer until the end of cooking, it would be just as easy to switch out your homemade gravy with a batch whipped up in a separate pan or in the microwave.
The portion size is modest and adjusted to today's standards. When you add a half cup of rice and steamed broccoli, this meal is not bad for you. The total dinner is just over 800 calories -- a balanced dinner with all the flavors from long ago. Enjoy!
November 11, 2012
All the flavors of my Grandmother's chopped sirloin with today's ingredients and portions!Read full recipe.
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What you're saying..
Kudos and Plaudits to you! I have tried many of your recipes with success but I must say your Scrumptious Crock Pot Beef Stew was OUTSTANDING!!! I've made it many times since it appeared in the paper and each time it's a big hit and I love it even more (great leftover too).
I've learned to do all the prepping/chopping the night before so that all I have to do is the layering/assembling in the morning. I have upgraded a tad and use sirloin steak strips cut up when I can get them on sale......YUMMMMM!
So, thanks again for sharing your recipe. I know I'll be making this for eons to come!
- Loie Angelsten of Holden, MA
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