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My review
Steak N Gravy
71
Elisa Gale
"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'!"
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Ingredients
1 h 30 m servings 424Original recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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Reviews
Read all reviews 3752 Ratings
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Most helpful positive review
2/15/2008
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...
Most helpful critical review
1/12/2010
I followed this to the t, except I used white wine like others suggested. Normally I love the flavor cooking with wine gives a meal, in this case, I dont know if cooking with tabasco could have...
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2/15/2008
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...
6/30/2006
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 ...
11/26/2002
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...
11/15/2006
This was terrific! I used a dry gravy mix instead of canned, swapped red wine for the milk, and used a whole package of fresh mushrooms. It was delicious with horseradish mashed potatoes and s...
9/23/2005
I used sirlion steaks instead of venison steaks and I didn't have any beef gravy, so I used white cooking wine. I also left out the milk. The recipe turned out great. I also cut the flour mix...
5/19/2004
Very good and well received by my family, even the kids! I made mine with cube steaks (although I would be interested to try it with venison someday if the "boys" went out hunting, or I was feel...
1/1/2007
This was excellent. We also eat venison a couple times a week so are always on the lookout for good recipes and this is a definate keeper. Didnt use ground bay leaves-really who has that. But...
10/8/2006
This recipe was great. Instead of canned gravy, I made my own or used a dry mix. My family loves this and it has become a regular dish on our table.
3/6/2006
The only exception I had was no ground bay leaves on hand, so I used 1 Tbsp of Italian Seasonings and 1 Tbsp of Oregano. It was very tender and made a great gravy - just needed a sprinkling of ...