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Mountain Home Lodge
Dad's Steak and Gravy
A hearty inn breakfast in the snowy Cascades is my father's version of "biscuits and gravy"! Guests are ready to hit the ski and snowshoe trails after enjoying this warming meal with fresh fruits and Lodge granola.
Pur flour and salt and pepper to taste in a brown paper bag. Add sliced beef and shake to well coat the pieces evenly in flour. In a large cast iron skillet over medium high heat, render the trimmed fat scraps. Discard and add the sliced beef. Cook until well browned, stirring frequently. Gradually stir in a little milk, stirring frequently, to make a smooth, browned gravy. Continue to add milk as the gravy thickens as it simmers until you have the beef in a generous, rich gravy. Add the additional salt and pepper to taste. Serve over split freshly baked buttermilk biscuits.
Note: If steak is lean without fat, ask your butcher for a few beef fat scraps to use to render your skillet and season your meat.
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