Steak and Milk Gravy

I stumbled onto a reality TV show last night that I hadn’t seen before. It may be new or one that I had surfed across so fast that I never noticed it. The name of it is “The Pioneers”. Four couples start out at Firesteel, South Dakota and travel 60 miles by covered wagons pulled only by a single team of horses to a spot where they are to start a community and survive off the land much like their ancestors did a hundred plus years ago. They were provided with a few supplies for the 3 day trip and to get a start on their settlement. It showed them opening cans of soup for their evening meals. That didn’t seem very realistic to me. If I was the producer here’s what I would have had them do.

Steak and Milk Gravy

Cut steaks 1/2 inch thick (wild meat is best). Roll each steak in flour. Cook in heavy pan in bacon drippings or butter until steaks are well seared on both sides. Have the pan quite hot with quite a bit of fat in it. As the steaks cook, put them into a foil covered pan to keep them hot. In the pan that the steaks were cooked in, add more fat, 1/2 cup of flour, and stir till all the steak drippings are well loosened in the pan. Do not let your flour get brown. Have a quart of powered milk ready beforehand. As soon as the flour and fat are well mixed in the steak pan, slowly pour the milk in, mixing all the time. As soon as gravy starts to thicken turn the heat down and let it slowly simmer. Add salt and pepper to taste. Do not over boil or the milk will curdle. This is a good trail meal as it can be done over a camp fire or trail stove in a hurry and served with hot biscuits, bannock, or bread.

Keep your fork.

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