Steak and milk gravy

This is one of my absolute favorite meals that my mother made while I was growing up. Tender steak smothered in creamy and flavorful milk gravy. This dish is yet another bit of proof that simple food is oftentimes the best.

Vegetable oil

1¼ cups all-purpose flour

¼ teaspoon salt, plus more for the gravy

¼ teaspoon pepper, plus more for the gravy

4 pieces cubed steak, approximately 4 ounces each

1½ cups milk

• Place enough oil in a pan to just coat the bottom, and place over medium heat while you prepare your steak.
• In a shallow bowl, combine 1 cup of the flour with the salt and pepper. Stir that up. Dip each piece of steak into flour on both sides to get it coated well.
• Place each piece of steak in the pan and cook until good and browned on both sides. Remove the steak to a plate while you make your gravy.
• Place the remaining ¼ cup flour into the skillet with the meat drippings. Add a little more salt and pepper and stir over medium heat until the flour is lightly browned (just a few minutes).
• Slowly pour in the milk, stirring constantly. Reduce the heat to low and continue stirring with a wire whisk to break up any lumps, until thickened and there are no lumps.
• This will happen rather quickly. Add a little more milk if you prefer thinner gravy. Return the steak to the pan and turn to coat with gravy on both sides.
• Serve the steak and gravy together in a bowl or serve the gravy on the side to go with mashed potatoes.

4 servings