Steak and Gravy

Steak and Gravy

1 pound round steak, tenderized
1 Tablespoon olive oil
1 cup dry bread crumbs
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery (optional)
2 cans cream of mushroom soup
1 cup water (or milk)

Chop your veggies.

Beat egg in shallow bowl and put bread crumbs, salt, and pepper in another.

Dip steak in egg.

Then in bread crumbs.

Heat oil in non stick pan. Fry meat on both sides until golden brown.

Add veggies to pan.

Mix together soups and milk or water.

Pour over meat, cover, and simmer for 45 minutes or until veggies are soft and meat is cooked through.

To serve scoop a piece of meat onto plate and ladle gravy over the top.

Banana Nut Bread

This is my mom's recipe!

Banana Nut Bread

3/4 cup sugar

1/2 cup oil

2 eggs

2 cups flour

1/2 teaspoons salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2-3 small ripe bananas

1/2 cup walnuts, chopped (optional)

1/2 cup milk

Beat sugar, oil, and eggs together.  Add bananas.

Sift together Flour, salt, baking powder, and baking soda. 

Add flour mixture to banana mixture.  Whisk or beat just until mixed.   

Pour in milk and add nuts.  Mix just until incorporated.

Pour into greased loaf pan or stoneware. Bake at 325 degrees for 1 hour or until done.  They can be made into smaller loaves or even muffins just adjust your cooking time.

 **Bread can be frozen after cooked and cooled. Bring to room temperature before cutting.

Cheeseburger Soup

Cheeseburger Soup

1 pound lean ground beef
3/4 cup onion, chopped (or 2/3 cup diced)
3/4 cup carrots, shredded
3/4 cup celery, diced
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups chicken broth
4 cups potatoes, peeled and chopped
3 Tablespoons butter
1/4 cup flour
8 ounces Velvetta, chunked or 1 to 1-1/2 cups cheddar cheese, shredded
1-1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
1 cup shredded Mexi blend cheese or cheddar
croutons

Dice veggies.
Add along with basil and parsley to beef and cook until veggies are tender.

Add broth and potatoes to beef mixture.

Bring to boil and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile make your roux. Start by melting butter in small saucepan.

Add flour

and cook for one minute.

Add roux to soup stirring so as not to have lumps.

This is what is should look like so far.

Add milk...

Velveeta....

and sour cream.

Stir until blended and everything is melted in. Ladle into bowls and top with shredded cheese and croutons if you like.

If you leave the potatoes out you can freeze the rest of the soup.  While it is heating on your stove throw in your cooked potatoes!

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