Prepare yourself to fall in love with this beautiful Traditional Irish Barmbrack recipe I am sharing with you today. It is a bread which is normally baked in Ireland for Halloween, but I thought there was no better time to bake it in North American than for Saint Patrick's Day, so here it is!
I adapted this recipe from one I found in Coleman Andrew's Book, The Country Cooking of Ireland. I bought my copy used a year or so ago. If you are looking for a good book referencing the cooking of Ireland, you can't get much better than this book.
It can be rather pricey depending on where you get it from and what condition. You need to shop around for it. I paid nowhere near the price that they are asking for it now. Having said that however, it is a really hefty tome to Irish cookery.
I have another recipe for an Irish bread on here, called Irish Tea Brack. The two are similar only in that they both contain copious amounts of dried fruit. One is a yeast bread and one would fall under the auspices of what we consider to be a tea bread.
This is the yeasted version. The other is the tea version and in fact you need to soak the dried fruit used in it overnight in strong tea. Its also very delicious.
Whichever one you choose to make depends on the result you want and what kind of mood you are in. Both are fabulous breads.
The word "brack" comes from the Irish word "breac," meaning speckled. And this bread is liberally speckled with dried sultanas and currants. I do so love a fruity bread and this is one of the best.
As I said, in Ireland, it is normally baked around Halloween and trinkets/tokens are inserted and baked into the bread for some lucky person to find. These trinkets could be things such as rings (predicting an impending marriage), a button or thimble (bachelor or spinsterhood), or a coin (impending wealth.)
A holy medal or a cross could suggest that you might become a priest or a nun. A small stick portended an argument of some sort. A piece of cloth foretold want in the year to come.
These would normally be wrapped in wax paper to help protect the tokens from being accidentally ingested. I did not include any tokens in my bread, but I can see where it would really add a lot of fun to the eating of it if you were in a crowd and be quite a conversation starter!
WHAT YOU NEED TO MAKE A TRADITIONAL IRISH BARMBRACK
Simple everyday baking ingredients. All of which are pretty much self-explanatory. The cherries are optional.
- two (1/4 oz/7g) packets of active dry yeast
- 6 TBS sugar
- 2 cups (480ml) warm water
- 2 TBS cold butter, cut into bits
- 4 1/2 cups (450g) plain flour, plus more for dusting
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup (150g) sultana raisins
- 1 cup (150g) dried currants
- 1/2 cup (40g) mixed candied peel, finely chopped (lemon and orange)
- about 4 glace cherries, finely chopped (optional)
HOW TO MAKE TRADITIONAL IRISH BARMBRACK
This is a bit labor intensive with the kneading, etc. but I promise you it is more than worth any effort taken! Do make sure to read through the instructions several times before beginning.
Put the yeast and 1 TBS of the sugar into a medium sized bowl. Add the two cups of warm water gradually. Set aside for about 10 minutes until the mixture becomes quite frothy.
While you are waiting, measure the flour into a large bowl. Drop in the butter and rub it into the flour until the mixture resembles coarse bread crumbs.
Stir in 4 TBS sugar, the ginger, nutmeg, salt, sultanas, currants, candied peel and chopped cherries (if using.) Make a well in the center of the mixture.
Pour the yeast mixture into the well and stir it into the flour mixture, using a spiral motion from the middle out towards the sides, until the dough begins to pull away from the sides of the bowl.
Turn the dough out onto a lightly floured surface. Knead, dusting with more flour as need be, for about 5 minutes. You should have a dough that is elastic and slightly sticky.
Pop the dough into a large greased bowl, cover with a clean kitchen towel and set aside in a warm place to rise for about an hour until the dough has doubled in size.
Turn out onto a lightly floured surface again and knead gently for a minute or two. Shape into a round and drop into a deep cake tin that you have buttered and lined with greaseproof paper. (Mine was a 7-inch deep round tin.)
Cover with a clean towel and set aside in a warm place for about half an hour.
Preheat the oven to 450*F/230*C/gas mark 7.
Pop the bread into the oven and bake for 14 minutes. Tent with foil and then reduce the oven temperature to 350*F/180*C/ gas mark 4. Bake for 40 minutes longer, or until a toothpick inserted in the center comes out clean.
Dissolve the remaining 1 TBS of sugar in 1 TBS hot water and brush this mixture over top of the loaf. Return to the oven for 5 to 7 minutes.
Lift out onto a wire rack and leave to cool completely.
This bread is really lovely sliced thinly, spread with soft butter and served with a hot cuppa. It would expecially be nice served with afternoon tea.
Oh heck, it is nice served anytime! A truly humble bread with an anything but humble taste!
BOXTY (IRISH POTATO CAKES) -Boxty, or Irish Potato Cakes are a very traditional Irish type of bread. Also known as farls, this is a very traditional recipe for potato cakes which uses only a few ingredients. Potatoes, salt, butter and flour.
TRADITIONAL IRISH SODA BREAD -This is a simple classic bread in many Irish households. Perfect for mopping up gravies and stews and for serving alongside of hearty broths and soups!
It is also pretty wonderful served warm, buttered, and spread with jam or honey, meant to be washed down with copious cups of hot tea!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Yield: 1 loaf
Traditional Irish Barmbrack
Prep time: 1 H & 40 MCook time: 1 H & 5 MTotal time: 2 H & 45 M
Speckled Bread, this yeast bread is speckled with plenty of raisins and currants. Traditionally it would be baked for Halloween with tokens baked into it. I am posting this for Saint Patrick's Day. Its delicious served sliced, buttered and served with a hot drink.
Ingredients
- two (1/4 oz/7g) packets of active dry yeast
- 6 TBS sugar
- 2 cups (480ml) warm water
- 2 TBS cold butter, cut into bits
- 4 1/2 cups (450g) plain flour, plus more for dusting
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup (150g) sultana raisins
- 1 cup (150g) dried currants
- 1/2 cup (40g) mixed candied peel, finely chopped
- about 4 glace cherries, finely chopped (optional)
Instructions
- Put the yeast and 1 TBS of the sugar into a medium sized bowl. Add the two cups of warm water gradually. Set aside for about 10 minutes until the mixture becomes quite frothy.
- While you are waiting, measure the flour into a large bowl. Drop in the butter and rub it into the flour until the mixture resembles coarse bread crumbs.
- Stir in 4 TBS sugar, the ginger, nutmeg, salt, sultanas, currants, candied peel and chopped cherries (if using.) Make a well in the center of the mixture.
- Pour the yeast mixture into the well and stir it into the flour mixture, using a spiral motion from the middle out towards the sides, until the dough begins to pull away from the sides of the bowl.
- Turn the dough out onto a lightly floured surface. Knead, dusting with more flour as need be, for about 5 minutes. You should have a dough that is elastic and slightly sticky.
- Pop the dough into a large greased bowl, cover with a clean kitchen towel and set aside in a warm place to rise for about an hour until the dough has doubled in size.
- Turn out onto a lightly floured surface again and knead gently for a minute or two. Shape into a round and drop into a deep cake tin that you have buttered and lined with greaseproof paper. (Mine was a 7-inch deep round tin.)
- Cover with a clean towel and set aside in a warm place for about half an hour.
- Preheat the oven to 450*F/230*C/gas mark 7.
- Pop the bread into the oven and bake for 14 minutes. Tent with foil and then reduce the oven temperature to 350*F/180*C/ gas mark 4. Bake for 40 minutes longer, or until a toothpick inserted in the center comes out clean.
- Dissolve the remaining 1 TBS of sugar in 1 TBS hot water and brush this mixture over top of the loaf. Return to the oven for 5 to 7 minutes.
- Lift out onto a wire rack and leave to cool completely.
Thanks so much for visiting! Do come again!
Oh, that Nutmeg sure makes me smile. He is always trying to get in on the act. While I was taking photos of this bread I had a curtain pulled around the chair next to my stand where I had the bread set up. This was him, pulling the curtain aside so he could have a peek at what was going on. He's so funny!
In the meantime Cinnamon was perched on the other side of me watching him make a fool of himself. Oh what would I do without these two lovely companions of mine. Brother and sister, I have had them since they were 8 weeks old. They are now 20 months old.
I thought it would be fun today to share with you what I bought today at the grocery store. I do keep a fairly up to date store cupboard with a large variety of tinned and frozen meats, vegetables and fish, as well as other things such as flour, sugar, butter, lard, etc.
Today's shop was to top up fresh ingredients and replace a few things which I had used and needed replacing. As you can see my two feline "Snoopervisors" are hard at work inspecting everything for quality control!
I apologize for my mitts, the toaster and the embroidery pattern in the background. The toaster is going to the local charity shop as I just got a new one which looks very vintage that I love, and my mitts I had not put away yet. The pattern is something I am getting ready to embroider!
I thought I had done very well with my shopping today. I didn't buy any extras, but was still surprised when I got the total bill at the end. I do not know how families are coping these days with the costs of things. I really don't.
I did all of my shopping at the Independent Grocery shop here in town. Its where I go most of the time as their produce always seems to be a lot fresher than the produce at the other grocery store in town, and they do carry a lot of the President's Choice items and No Name Brands that I like to buy.
In no order of preference here we go!
Sweet Potatoes were on offer and so I picked up two medium ones. ($2.66) I also got two medium sized russet baking potatoes. ($2.96)
I can remember when for those prices you got a whole bag of potatoes.
These two items were indulgences on my part. I have always wanted to try Pot Stickers. Kind of like Chinese Pierogi I guess.
The Chicken and Vegetable Pot Stickers came from the frozen section and cost $6.79.
The Buttermilk Breaded Chicken Breast Fillets were quite expensive at $20.99, but as there is just me in the house they will last me for more than a few months. I know I could make my own, but sometimes you just want or need to be able to grab something quick from the freezer for your tea.
This is what is called a Stew Pack. It is a bag of vegetables used for making stews I guess, containing two swedes (rutabagas), a cabbage, a parsnip and some carrots. It was $4.99.
I think stew packs are a big of a bargain for a person living on their own. I get 4 different vegetables for a fraction of what it would cost me to buy full sized bags of each. And I find that nothing gets wasted from them. As a person on their own I always manage to use them up.
Refrigerated Grated Parmesan. A step up from the old green can we used to get when I was growing up, but not quite as good as the block that you grate yourself. Even so this jar cost me $9.49
Refrigerated Pesto. Four individual pots of fresh pest for $6.59. It works out much cheaper than making fresh pesto from scratch. Especially this time of the year. This brand is quite good.
I got a large Spanish onion ($2.80) and one head of garlic ($1.29). I could have probably gotten a whole bag of smaller onions for not much more than the cost of this one onion, but this time of year they are getting near to their use by date and lots of times I end up having to peel quite a bit away to get to the usable onion. Or they go bad before I can get them used.
With there only being me in the house this Spanish onion will do me for quite a few different recipes or meals.
There are a dozen Brussels Sprouts in the bag and I paid $4.90 for them. They are quite large, about the size of ping pong balls. I prefer smaller ones, but these will be great for roasting.
Spring onions at $1.99 a bunch. They come in handy for all sorts.
One medium cauliflower for $5.99. I will probably get about 4 meals from that. Its fresh looking and unspotted. It can sometimes be difficult to find one without manky spots on it. I like that it is sold as an individual and not by the pound. By the time you trim off all the leaves, etc. your cauliflower is usually half the size of what you thought you were buying! haha
I got a pre-packaged chopped salad. This one cost $6.99. I will probably be good for three to four meals for me. You can buy a small bucket of a premixed salad for $6 and it will only last one meal, so this is actually worth it for me.
Some sliced Stone Roasted Ham. $7.88. This is good for sandwiches, in omelets, salads, etc.
A package of the PC Free From Bangers, Honey Garlic. I will freeze these individually so that I can use them over a period of several weeks. They are a good size and there are five in the package for $7.99, which for me works out to $1.60 per meal as I will get five meals from them.
These are the best sausages and about the only store brand sausage that I have found here in Canada that compares to the British sausages. They also come in four flavors, hot or sweet Italian, regular bangers, and honey garlic.
I usually buy the regular or the sweet Italian. Today I fancied a change.
This was my take from the Dairy Aisle. 2 liters of full fat milk. This stuff is microfiltered and it seems to always last me well beyond the sell by date. As a single person on their own, I was very tired of always having to pour milk down the sink. $5.99 It really does stay fresh longer.
Whipping cream $4.79 I would much rather use real cream if I can rather than the artificial stuff or the stuff in the can. Real cream holds up much better.
Extra old cheese, a large block for $6.49. It was on offer. I always prefer to grate my own cheese if I can and old cheese gives you a lot more flavor for your money spent so you don't need to use quite as much of it when you are cooking with it.
The sugar free jellies were on offer at four packages for $5.00 They are normally $1.79 each. As a diabetic I like the sugar free jellies. They make for a nice treat that isn't going to cause me too much trouble when it comes to my illness. My blood sugars stay pretty even most of the time and it is because of treats like this.
I also like to have them on hand for when I know my father is coming for supper or lunch. He always looks for something sweet afterwards and as he is a diabetic as well, I know that these won't do much harm.
White kidney beans. I saw a recipe that I want to try using white kidney beans. These cost $1.79. I think for things like canned beans, tomatoes etc. No Name Brand are quite alright, and they are always cheaper. Quite often they are packed in the same factories that pack all the name brands.
Some squeeze paste treats for my snoopervisors. They really like these. $3.49. There is four in the pack and I divide one at a time between the two of them. They are not an every day treat but an extra special treat.
I also needed a new toothbrush. $2.29 By the way, never throw out your old toothbrushes, once they are finished being used to clean your teeth, you can use them as great cleaning tools in the home. They are great for getting into smaller spaces and I find they do a great job of cleaning around taps, etc.
I got some fresh fruit. The Mango ($4.99) was on offer and was a real treat. I had it for my lunch as it was quite ripe and I wasn't sure how long it would last. It was so delicious. If I go out with my sister tomorrow I will pick up another one. It has been a long time since I have had a mango. I love LOVE them!
Two honey crisp apples ($4.27) Remember when you could get a whole bag of apples for that price?
Three fresh bananas ($1.02) Not too bad. Now I just have to remember to use them up. But even if I don't they are always great for baking.
Some red grapes ($5.35) It has been quite a while since I have had grapes. I just fancied some and they are great in chicken salad, as are chopped apples for that matter.
Two fresh limes (1.98). I plan on doing some Tex Mex cooking this week and limes are a must!
A jug of fresh orange juice. $2.99 It was on offer. I always like to have a small glass of juice with my breakfast and I am getting tired of prune juice.
Some Mayonnaise. $7.99 Pricey when you have to buy it when its not on offer. But I only like Hellman's.
Plum Sauce $7.29 for the club pack, which will last me quite a while. I like it with the chicken strips and I thought it might also go nicely with the pot stickers? I could be wrong. It always comes in handy however.
Tomato Ketchup $4.99 Again it was on offer and I was out of ketchup. This is an ingredient I use quite often. It is great in sauces, soups, stews, etc. and you just have to have it on your chips! Heinz is the one I like best of all.
Not shown:
- A bag of dry cat food $15.99 (I buy the grain free, white fish)
- Two packs of Diet Coke 2/$11.00 plus deposit of $1.20 I save all of my refundables (you get half of your deposit back) and give them to a learning disabled man who is friends of my daughter who collects them. He gives the money he gets to charity and it gives him something to do. Its like his job.
- Three bottles of sparkling water 3/$3.00 plus deposit of .30 cents.
- A large pack of toilet tissue which was on offer. 20 double rolls for $11.99 This was $8 off the regular price of $19.99 for non-members.
I wasn't thinking because if I had gone shopping tomorrow I would have gotten the 10% Senior's discount. Darn! I just remembered it now! Oh well. Next time.
With taxes and everything my bill came to $215.86 and I almost died of shock. Aside from the toilet paper, diet cokes, water and bag of cat food, everything fit into three grocery bags. Again as I said, I do not know how families are making ends meet.
Were it not for my habit of squirreling away food/nonperishables when I get a good deal on things and maintaining a good store cupboard I don't know how I would manage either. We do live in interesting times.
Hmm . . . looks like one of my snoopervisors is all tired out from all of that work! Bless his heart. This is Nutmeg. The other one is Cinnamon.
Do let me know if you enjoyed this post in the comments below. If this is something you would like to see more often then I can certainly oblige. Its been a nice exercise for me to be able to write it all down like this and take note of exactly where my money went.
Tomorrow when I am out with my sister I will pick up some ground beef at the farm market. Its about $6 a pound and is organic and free range, locally produced. I like that it is the same color inside as it is outside! I will also get me another mango. Yum yum!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
I was going to go shopping this morning, but it started snowing and I decided to stay home. The roads are very clear, but not having driven in snowy weather for the better part of the last 23 years, I thought I just wasn't willing to chance it!
So I took a boo into my store cupboard and freezer to see what I had to make myself a meal from. I had some potatoes that had seen better days, but were still good for making mashed potatoes. I had a package of Cube steaks in the freezer, an onion in my cupboard and so I was good to go!
Cube Steak, which is also known as Cubed Steak or Minute Steaks. They are typically made from round steak, which has been cut into thin, smaller portions and then put through a tenderizing machine. The tenderizing machine gives them a rough texture covered with little indentations.
You can also often find pork steaks which have been tenderized in the same way.
They are less expensive than other cuts of meat, which is something that makes them quite welcome these days when we are all watching our pennies, and trying to make our grocery dollar/pound go as far as we can. They are a great way of being able to enjoy a piece of steak without breaking the bank! You can find out more about cube steak here.
I buy mine at Sobey's grocery store. Foodland and Safeway are stores which are associated with Sobey's. They don't always have it so when I see it I always buy a couple of packages (they usually come in packs of two) and then I wrap it tightly at home and freeze it for sometime in the future when I want a cheap steak dinner!
You can also make your own cube/minute steaks very easily. Just buy a piece of round steak, and then pound it with a meat pounder or a serrated knife. Just take care not to cut it all the way through. You only want indentations about 1/8 of an inch into the steak.
They lend themselves to either long slow cooking, or quick flash frying. They are beautiful cooked slowly in the crock pot with some mushroom soup. They are also great flash fried and used for a steak sandwich.
Today I decided to simply flash fry them and serve them with a tasty onion gravy. I was in a gravy kind of a mood. Especially where I had some potatoes I needed to use and knew would make great mashed potatoes. Steak, gravy and mashed potatoes. Food for the God's!
WHAT YOU NEED TO MAKE CUBE STEAK & ONION GRAVY
There is nothing complicated about this. Nothing at all. Simple ingredients done well. Quantities are given for two servings but can easily be multiplied to serve more if need be.
For the steak:
- 2 cube steaks (each one about 1/4 inch thick and approximately 4 inches by 5 inches in size)
- salt and black pepper to taste
- 1/4 tsp garlic powder (not salt)
- 1/4 tsp onion powder (not salt)
- plain all purpose flour to dust
- 1 TBS butter
For the gravy:
- 1 medium onion, peeled, halved and cut into half moons
- 1 TBS butter
- 1 TBS flour
- 1/2 cup milk (you may need a bit extra to thin the gravy as per your taste)
- 1/2 cup of beef stock
- 1/2 tsp Worcestershire sauce
- splash of hot sauce
- salt and black pepper to taste
You can of course use whatever herbs, etc. you wish to season the steak with. I like onion and garlic powders to use as a seasoning for beef and pork. Just make sure you use the powders not the salts. If you do happen to use salts, then you will not need any more salt for the recipe and do be judicious in its use.
There are many dried herbs which would work well with beef. Rosemary, oregano, tarragon and thyme immediately come to mind.
Any ordinary cooking onion will work well in the gravy. I used a medium sized one, but if you are really fond of onions you can use a larger one. I would not use a red onion as it wouldn't look nice in the gravy, but if you don't care what it looks like, then go right ahead!
For the beef stock I used Knorr Beef Bullion concentrate. I always keep some of that and the chicken one in my refrigerator. They are great for making up small amounts of stocks as needed, or for flavoring gravies, etc. They are concentrated and are easily re-constituted with water.
They also take up a lot less room than traditional cartons of constituted stock. When you live in a small place like I do where storage is at a premium things that don't take up much room just make sense.
HOW TO MAKE CUBE STEAK & ONION GRAVY
This really is quick and easy. So much so that you might want to have the other elements of your meal ready before you start cooking the steak.
First do the steaks. Preheat the oven to 200*F/90*C. Have a small dish ready to hold your steaks to keep them warm while you make the gravy.
Dust your steaks all over with the onion powder, garlic powder, salt and black pepper. Dust them with the flour patting it into help it adhere.
Melt the butter in a medium sized skillet over medium high heat. Once it begins to foam, add the steaks.
Cook until you just see a small amount of liquid collecting on top and then flip over. Fry briefly on the other side until golden brown. Remove to a small dish and pop into the oven to keep warm while you make the gravy.
Turn the burner heat down to medium low. Add the other TBS of butter. Once it melts add the onions. Cook, stirring frequently, until they have softened and begun to caramelize.
Add the flour to the skillet. Stir it into the onions.
Whisk in the stock and the milk. Cook stirring over medium heat until the gravy bubbles and thickens. Add the Worcestershire sauce and hot sauce and season with salt and black to taste. (I like lots of black pepper.)
Cook for several minutes to cook out any flour taste. If you think the gravy is too thick you can add a bit of milk to thin it.
Serve the steaks with some of the onion gravy spooned over top and your favorite sides.
Mashed potatoes are also very easy to make. I have to say that I really miss the packages of frozen mashed potatoes that you could buy in the UK. They were really good and to be honest it was cheaper to buy a bag of them than it was to make mash from scratch.
You could usually get a bag of mash for one pound at the shops. There was enough in the bag to feed four people generously.
Mashed potatoes frozen in pellets, ready to shake out into a casserole dish and heat up in the microwave. I used to dress them up with sour cream and spring onions sometimes. I really liked that you could shake out as little or as much as you wanted to use.
They also had very good frozen jacket potatoes over there that I used to buy. You could get packages of four larger ones, or packages of about six smaller ones. For seniors with smaller appetites the smaller ones worked out well.
They made for a very easy supper heated up with a can of baked beans spooned over top, or some tuna mayonnaise, or whatever you wanted on them really. A can of chili was especially nice heated and spooned over top, with some cheese scattered over top.
I don't know why they don't do the frozen mash or baked potatoes here in Canada. Pity that!
I enjoyed my steak and gravy today with some fluffy mashed potatoes, sweet corn and some sliced tomato. Someone brought a couple of big boxes of reject beefsteak tomatoes from the local nursery into church yesterday. I brought home a couple to use and they are lovely.
It was a really delicious dinner, and yes, I sat down and ate it while it was still hot, at my table. I had my favorite music playing in the background and it was lovely.
And now, I have to go and do the dishes! I have enough of everything leftover to make myself another meal tomorrow. Perfect!
I have one other cube steak recipe for two on here that is delicious. Pan Fried Steaks with Parsley Butter. Quick and easy, it also makes for a lovely dinner with mash and veg.
You could also use cube steaks to make Swiss Steak. This is something my mother used to make for us and that I also used to make for my family. It was a real favorite. Tender pieces of steak in a rich tomato gravy.
Yield: 2
Cube Steak & Onion Gravy
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Tender juicy cube steaks, served with a lush beef and onion gravy. Quick, easy and delicious.
Ingredients
For the steak:
- 2 cube steaks (each one about 1/4 inch thick and approximately 4 inches by 5 inches in size)
- salt and black pepper to taste
- 1/4 tsp garlic powder (not salt)
- 1/4 tsp onion powder (not salt)
- plain all purpose flour to dust
- 1 TBS butter
For the gravy:
- 1 medium onion, peeled, halved and cut into half moons
- 1 TBS butter
- 1 TBS flour
- 1/2 cup milk (you may need a bit extra to thin the gravy as per your taste)
- 1/2 cup of beef stock
- 1/2 tsp Worcestershire sauce
- splash of hot sauce
- salt and black pepper to taste
Instructions
- First do the steaks. Preheat the oven to 200*F/90*C. Have a small dish ready to hold your steaks to keep them warm while you make the gravy.
- Dust your steaks all over with the onion powder, garlic powder, salt and black pepper. Dust them with the flour patting it into help it adhere.
- Melt the butter in a medium sized skillet over medium high heat. Once it begins to foam, add the steaks.
- Cook until you just see liquid collecting on top and then flip over. Fry briefly on the other side until golden brown. Remove to a small dish and pop into the oven to keep warm while you make the gravy.
- Turn the burner heat down to medium low. Add the other TBS of butter. Once it melts add the onions. Cook, stirring frequently, until they have softened and begun to caramelize.
- Add the flour to the skillet. Stir it into the onions.
- Whisk in the stock and the milk. Cook stirring over medium heat until the gravy bubbles and thickens. Add the Worcestershire sauce and hot sauce and season with salt and black to taste. (I like lots of black pepper.)
- Cook for several minutes to cook out any flour taste. If you think the gravy is too thick you can add a bit of milk to thin it.
- Serve the steaks with some of the onion gravy spooned over top and your favorite sides.
Thanks so much for visiting! Do come again!
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