Ground Sirloin Steak smothered with Onion-Mushroom Gravy Matches Memories

From   |  November 11, 2012
In Cooking for One or Two, Kitchen Basics
Featured Recipe: Country Style Chopped Sirloin with Old Fashion Onion Mushroom Gravy

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!

Comments

From Alicia - November 12, 2012

from email: Dear Alicia: I enjoy your column. The recipe for Chopped Sirloin you had posted reminded me of a similar recipe from my dear Aunt Sophie, only a little different. Flavorful way to use a less expensive cut of beef. Here is her version: Aunt Sophie’s Round Steak and Gravy 1 large Round Steak – tenderized ½ cup Peanut Oil 1 can Chicken Broth ¼ Cup Argo Starch 1 box Portabella Mushrooms sliced 1 Bay leaf 3 cloves garlic Seasoned Flour Have butcher tenderize steak or pound with meat mallet on both sides. Remove excess fat. Wash off and cut into bite size strips. Dredge with flour that contains salt, pepper, garlic powder, onion powder and seasoned salt. Brown lightly in large frying pan that contains oil and 1 clove of crushed garlic. Drain oil or transfer meat to clean pan, adding 1 can Chicken Broth [or enough broth until meat is covered]. Add 2 cloves of garlic, bay leaf, chopped onion and mushrooms. Cover pot and let simmer on slow heat until tender – about 1 hour or more. To thicken gravy, add Argo starch dissolved in cold water and simmer for 5 minutes more. Serve with mashed potatoes.

From Alicia - November 12, 2012

Thanks so much ! I love the Bay leaf and can't wait to try this recipe!

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Related Recipes

Country Style Chopped Sirloin with Old Fashion Onion Mushroom Gravy

Country Style Chopped Sirloin with Old Fashion Onion Mushroom Gravy

November 11, 2012

All the flavors of my Grandmother's chopped sirloin with today's ingredients and portions!

Read full recipe.