The steaks were thin so it didn't take me too long to "beat my meat". I applied Bert's Special Seasoning to them on both sides (thank you Food Network) then dredged them in flour with BSS in it.
I heated my cast iron skillet up then added olive oil and unsalted butter to the pan. I cooked the steaks on both sides them kept them warm in the oven.
Once all the steaks were cooked, I used a little bit more oil and butter then put the leftover flour dredge in the pan to make a roux. I whisked 2 cups of chicken broth into the pan, the Costco Organic kind in the box, good stuff and a pantry staple, then added some milk until it looked right.
I waited until it thickened then gave it a taste. I felt it was a little salty so I put some water in it and that helped. I then had to thicken it back with some corn starch slurry.
It turned out OK; I gave it a grade of B as I have done better.
Tomorrow is darts so it is time to do a restaurant review of Danny K's Billiards & Sports Bar.
pictures please!
ReplyDeleteThere...I forgot to take more pics, I was too hungry
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