Dinner
Just finished a scrummy meal (if I do say so myself), and I thought I'd share.
We had rump steak with vegies and mushroom gravy....
I put on chunks of pumpkin and 1/4'ed smallish potatoes (skin on) in a steamer... then when they had steamed a bit, put on broccoli and carrot in another steamer basket.... and popped some peas and corn in the bottom pan of water.
Then with a *tiny* bit of oil in the frypan (Mine is very non-stick, so I barely need any), fried the steaks until browned on each side (still raw in the middle though), then put them on a plate to "rest", then added about 1/4 water to the frypan and chucked in 2 large mushrooms (sliced), and 2 cloves chopped garlic, about a tb dried basil, a cube of frozen (defrosted) spinach*... and let that simmer for a bit, collecting the meat juices from the steak (which had been almost burned to the bottom of the pan, but the water loosens that and makes a sort of gravy)....
(* Here we can get packs of frozen spinach portions about 2 inchs square, which I always keep on hand to chuck into things, but I'd never tried putting them in gravy, but I will from now on because it's a bit extra veg and it thickens the gravy up and doesn't detract from the taste.... but you could use fresh if you have it)
Then I added some water to about tb gravy powder, added that into the pan and when that had thickened I added the steaks back in, and let them simmer in there for a minute or so, stirring the gravy around so it didn't burn, then flipped them over for another minute or so to finish cooking the other side.
(I find simmering the steaks in the gravy makes a really nice moist steak - how long you do that for depends on how well done you like your steak and how thick they are... these were thick and we like them medium-rare)
Then I served it all up... and listened to the compliments from the family :)
We had rump steak with vegies and mushroom gravy....
I put on chunks of pumpkin and 1/4'ed smallish potatoes (skin on) in a steamer... then when they had steamed a bit, put on broccoli and carrot in another steamer basket.... and popped some peas and corn in the bottom pan of water.
Then with a *tiny* bit of oil in the frypan (Mine is very non-stick, so I barely need any), fried the steaks until browned on each side (still raw in the middle though), then put them on a plate to "rest", then added about 1/4 water to the frypan and chucked in 2 large mushrooms (sliced), and 2 cloves chopped garlic, about a tb dried basil, a cube of frozen (defrosted) spinach*... and let that simmer for a bit, collecting the meat juices from the steak (which had been almost burned to the bottom of the pan, but the water loosens that and makes a sort of gravy)....
(* Here we can get packs of frozen spinach portions about 2 inchs square, which I always keep on hand to chuck into things, but I'd never tried putting them in gravy, but I will from now on because it's a bit extra veg and it thickens the gravy up and doesn't detract from the taste.... but you could use fresh if you have it)
Then I added some water to about tb gravy powder, added that into the pan and when that had thickened I added the steaks back in, and let them simmer in there for a minute or so, stirring the gravy around so it didn't burn, then flipped them over for another minute or so to finish cooking the other side.
(I find simmering the steaks in the gravy makes a really nice moist steak - how long you do that for depends on how well done you like your steak and how thick they are... these were thick and we like them medium-rare)
Then I served it all up... and listened to the compliments from the family :)