Steak N Gravy

Steak N Gravy

29
ELLIEA 0

"Try this one on for size if you love shrooms, otherwise omit them. This is my husband's favorite (and we eat game at least 3 nights a week). Serve with rice or mashed potatoes, and green beans. Now THIS is good eatin'!"

Ingredients

1 h 30 m {{adjustedServings}} servings 424 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 498 mg
  • 20%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Cut all fat and gristle off the meat, and pound each steak out with a meat tenderizer until they are thin but not tearing. In a shallow bowl, combine flour, bay leaf, salt and pepper. Dredge steaks in the flour mixture until evenly coated.
  2. Heat 1 tablespoon olive oil in a large heavy skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms and garlic, and cook until tender. Remove from skillet and set aside. Heat remaining oil, and fry each steak for 2 minutes on each side, or until golden brown. Return onion mixture to skillet. Stir in gravy and milk. Reduce heat, cover, and simmer for 30 to 40 minutes. Stir occasionally to prevent sticking.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

29
  1. 33 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This was simply one of the best venison recipes I've ever tried! My husband is a hunter and we have struggled for years trying to find a venison recipe that I liked. An added plus was that the...

Was good and easy. Made the texture and taste of our old, frozen, elk tenderloin, not so bad. I cut the tenderloin up into thin slices and put them in 2 - 1 gallon plastic bags and pounded them ...

Almost perfect but I swapped white wine for beef broth and I thought the flavor was exceptional! White wine seems to go best with venison despite the rules. Using beef broth with venison runs...