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Househusband Tales #6 – The Power of the Platter!

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Is there any parent out there who doesn’t have trouble getting their kids to eat healthy?  Or getting them to eat everything on their plate?

The little buggers always seem to have their tastebuds geared towards sugar, or if not then selectively whatever you don’t have to hand.  And if, like me, you have two of them at home it can be double the frustration as what one likes the other hates.  It makes feeding them a nightmare!

Well, while dinner times might still be an onerous chore for their mother and I, I have at least figured out a way to get them to eat their lunch with nary a complaint every single day.  No, I haven’t given in and let them have junk food, I have discovered the Power of the Platter!

Yep, no more making sandwiches they only eat half of.  No more trying to get fruit down their gobs only for them to whine “I don’t wanna!”  By giving them a wide selection of tucker to choose from, making sure it’s all near bite size and letting them pick what they eat first and at their own pace, I find they end up eating most everything!  Plus when they get bored of one ingredient, you just swap it out for another with minimal fuss.

 

Let’s have a look at a platter I made for my son:

And now one for my daughter:

 

To ensure they are getting all the nutrients their little bodies need I always make sure to put in:

*A couple of types of fruit

(Strawberries, Blueberries, Grapes, Sliced Banana, Sliced Apple, Cubed Watermelon, Glass of Watered-Down Juice)

 

*At least one kind of nut

(Almonds, Cashews, Walnuts, Unsalted Peanuts)

 

*At least one kind of dairy

(Cubed Cheddar Cheese, Sliced Tasty Cheese, Occasional tub of Yoghurt, Glass of Milk)

 

*At least one kind of meat

(Sliced Ham, Sliced Chicken, Tuna)

 

 

*At least one kind of plain cracker (even plain ones are seen as a treat!) and/or piece of non-white bread.

 

I also find that it pays to put in one (cheap) food that you know they are not really keen on.  For my kids that’s sultanas – they don’t hate them but don’t really love them either.  By putting that on their plate and then ‘letting them off’ from eating it, it gives them a feeling of ownership in deciding what they do and do not consume from their platters. That sense of control means they eat the rest more eagerly without it seeming like a chore to them.

 

By following this pattern, and changing up the ingredients used, it’s turned into a very effective way of getting a bit of everything my kids need to eat into their bellies each lunchtime without it becoming a major battle.  I hope it works for you too!

 

Got any other tips on how to get kids to eat healthy?  Would love to read them in the comments section below!

 

Related Article:

Househusband Tales #1 – Pampering Poorly Perfected

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Meat Recipe #9 – Marinated Lamb Cutlets

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I love lamb but I’ve been cooking it for years with pretty much the same recipe.  Whether roast or chop I’ve always coated it with a mixture of garlic, rosemary and oil.  While this has been great on a roast, it has never been a stand-out flavoring for lamb done in the pan or on the grill.

As the Househusband I am always looking to change things up a bit in the kitchen, to keep the wage-earning wife happy, and tonight I was tackling lamb cutlets.  Through a bit of ingenuity and a couple of helpful suggestions I was able to adapt an older recipe into something unbelievably good!  When I mixed up the marinade and applied it to the cutlets, the smell was that good I was tempted to eat them raw! Thankfully I restrained myself and thus am still alive to share this recipe with you.

 

Marinade Ingredients

  • ¼ of a cup of olive oil
  • 2 teaspoons of rosemary, finely chopped
  • 2 teaspoons of minced garlic
  • A splash of orange juice
  • A splash of white wine vinegar

 

Marinade Method

  • Grab some rosemary out of the garden, strip the leaves off the main stalk and chop up, put in a large shallow bowl.
  • Either crush a couple of garlic cloves, or if you don’t have any in the garden a couple of teaspoons of minced garlic will suffice. Add to the rosemary.
  • Throw in a splash of orange juice and a splash of white wine vinegar.
  • Add about a quarter cup of olive oil and mix vigorously.
  • Take your cutlets (7 to 9 of them) and dip both sides in the mix.  Place in a separate bowl and stick it in the fridge for 20 minutes – no need to cover with plastic wrap.

Cooking Method

  • After marinading for 20 minutes remove cutlets from fridge.
  • Heat up a grill or grill-pan to high and add the cutlets. Sear them on a high temperature for 45 seconds on either side to seal all the juices in and adhere the marinade to the meat.
  • Turn the heat right down and cook on low for four to five minutes on each side. Viola!

 

And that’s it – simple and easy!  I was dubious about using the orange juice in particular but my word it works!  The zest of the juice and the bite of the vinegar manage to tone down the sometimes overpowering flavours of the rosemary and the garlic; all combined really compliments the taste of the lamb unbelievably well.  As you can see from the pic below I did these with some traditional veggies such as potatoes, carrots, broccoli and peas.  However from the taste I think that a leafy salad with some red onion, red capsicum and balsamic vinegar would suit this dish perfectly.  Enjoy!

 

Got anything to add?  Would love to read it in the comments section below!

 

Related Posts:

Meat Recipe #8 – Road Lamb with Seasoned Vegetables

Meat Recipe #5 – Mum’s Oven-cooked T-Bone Steak & Onions with Mushroom Gravy

Meat Recipe #4 – His & Hers Bangers and Mash

 

 

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Meat Review – Rump & Ribs in Rylstone

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Ok, let me clarify something from the outset:

Rump & Ribs in Rylstone is a review of the food available at The Globe – a restaurant on the main street.  It is NOT to make fun of that couple that just moved in on Piper street.  You know the ones, the Spratts?  Where the woman has a bulbous arse and the bloke is painfully thin?  This is not about them.  And shame on you for assuming it was and body shaming them, not cool!  Comments along the lines that he looks like the lovechild of a skeleton and a xylophone and she looks like someone shoved an air compressor nozzle up her datehole and set it to ‘mega inflate’ are juvenile, unkind and all such commentary will be deleted from this blog.

Ahem.  Anyway…

Back to the matter at hand

As I’ve stated in other meat reviews, any dish that serves up two distinct species of farm animal on the same plate immediately gets my attention (see my review of the E-I-E-I-O Burger in Melbourne).  Whilst I was all tasted up to grab a mixed grill which always satisfies this craving, I couldn’t go past their specials board which had Rump & Ribs up for grabs.

Bones of a pig on top of the arse of a cow

This was…. ok.  The ribs had a sweet BBQ flavoring which wasn’t too bad but the steak came with nothing on it but the ribs.  The steak also came out as two smaller pieces which was quite odd, made it seem they didn’t have a full sized steak on hand rather than it was an intentional culinary decision by the chef.  Also I asked for medium and got medium-well which is always an irritant.  If you are paying $30 for a meal where the star of the show is a steak, the steak should be one whole piece and cooked the way you asked for.  That said it wasn’t too bad, the salad made for a crisp counterpoint and refreshed the palette between meaty bites.

 

Other meals available at The Globe

Surf’ n’ Turf

Once again, this wasn’t too bad.  The sauce was fairly creamy and the prawns were done in an interesting fashion, encased in a long cone resembling a parsnip.  I do like big thick juicy prawns with a surf’ n’ turf to complement the steak and feel the meal could have benefited from going that more traditional route rather than the novel.

Sirloin Steak

My wife had this and like me she ordered medium and got medium-well (for a place that does medium to perfection check out my reviews of The Kings Hotel in Bathurst).  Also her pepper sauce had way too much bite, like they had not refined it enough and had left whole peppercorns in there.  The ‘yeah, it’s alright’ motif continued with this dish.

Kids Meals

What? Why is everyone looking at me?

The Globe does quite well here.  The kids meals are big and they can pick which meal they want by colouring in an accompanying menu sheet which is a novel idea.  The meals also include a drink and for $2 extra they get a desert.  The Globe gets a great big tick from a satisfied parent in this regard.

 

Overall

Look, there is quite nice food to be had at The Globe but nothing stellar.  However being one of only two places to get a meal out in Rylstone at night, it’s not like you have a lot of options to go elsewhere.  Despite this lack of competitors they still provide decent meals at decent prices, the restaurant feels comfy with a big wood heater going and the barman has been super friendly and helpful the few times we have been there.  You might not get dazzled but what you will get is a pleasant meal out with your family and on a cold winters night who could ask for more.

 

Oh, and leave the Spratts alone will ya!  It’s their dietary requirements – he can eat no fat and she can eat no lean – it’s not their fault!

 

Got a review of The Globe of your own?  Would love to read it in the comments section below!

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Meat Review – The Kings Hotel part 2 – Steaky Goodness!

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A bit over a year ago I did my first review of The Kings Hotel in Bathurst and lauded both the quality and most definitely the quantity of their meaty meals.  In particular The Cajun Surf & Turf, Rack of Pork Ribs and my personal favorite The Kings Kilo Steak!

Well here we are again and we are going to look at 3 more offerings, this time of the more subdued kind but still all impressive beef steaks in their own right – The 300gm Rump, the 350gm Sirloin and the 400gm T-Bone.

Makes for good reading!

Sadly not all 3 steaks were mine.  My mother-in-law chose the rump (which I suspect was due to it was the cheapest and she was trying to be nice to the person paying) and my wife chose the sirloin.  Personally I went the T-Bone – I know everyone has their own opinion on what is the best steak (porterhouse, scotch fillet etc) and whilst I love them all with a passion the T-Bone is hands down the cut of choice for me (for my mother’s awesome recipe for T-Bone steak see HERE).

Left to Right: Sirloin, T-Bone, Rump. Now THIS is the kind of 3some I dream about!

It’s hard to know what to write about these steaks as they were all the same – damn good!  When you asked for medium you GOT medium (so neither burnt nor raw like many supposed chefs seem to think ‘medium’ is) and the meat was thick, fresh and juicy.  Certainly hadn’t been sitting in a freezer for a month.  Also they, to my expert eye, seemed to be the proportions advertised.  When working as a night-porter in Dalhousie Castle in Scotland many years ago I was absolutely disgusted when a chef there told me some of the tricks he used to pull to make a 350gm steak look like a 500gm – a shootable offence in my opinion!

I was disappointed that my wife and mother-in-law didn’t leave any scraps on their plate for me to scavenge as I am used to having a BIG meal whenever I visit The Kings but that attests to how much they enjoyed their steaks.  The sauces were all good too, I went the pepper, my wife the mushroom and my mother-in-law the gravy.  All very nice indeed and excellent to dip your chips in.

 

So yes, if your tastes run a little more tame then I can heartily recommend these three steaks which would probably receive top billing at any other establishment.  But honestly, if you end up at The Kings do yourself a favour and get either The Kings Kilo Steak or the Cajun Surf & Turf – hands down two of the best feeds you will ever have!

Steak, Steak, Steak, Steak
Steak, Steak, Steak, Steak
Luverly Steak!
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Meat Recipe #8 – Roast Lamb with Seasoned Vegetables

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Who doesn’t love a big roast eh?  Well, vegetarians I guess, and people with eating disorders, those in a coma etc… well, lots of people.  But lots more people love a roast, especially in winter!

Be still your beating taste buds

So here is a simple recipe for Roast Lamb with Vegetables that is certain to fill your tum.  All the ingredients will be seasoned in various themes of yummy goodness but I’ve even made that easy too.  Just follow the below instructions below and eat hearty!

 

Ingredients:

  • 1.5kg roasting lamb
  • 4 medium potatoes
  • 1 medium onion
  • 1 large carrot
  • Frozen peas
  • Olive oil
  • Salt & Pepper
  • Minced garlic
  • Rosemary
  • Mild Paprika
  • Honey
  • Balsamic Vinegar

 

Preparation:

  • Peel & quarter the potatoes and the onion
  • Peel the large carrot and cut into sticks
  • Take a mixing bowl and fill the bottom with a mixture of olive oil, salt and pepper
  • Put the oven on to preheat to 180 degrees

 

Seasoning:

  • One by one take each of the ingredients (the lamb, potatoes, carrots & onion) and roll them around in the mixture of oil, salt and pepper. Sit each to one side.
  • Mix up some minced garlic and rosemary and rub generously all over the lamb.
  • Roll potatoes in mild paprika
  • Roll carrots in honey and place in fridge
  • Pour balsamic vinegar in a small bowl and put onions in to soak. Place in fridge.

 

Method:

  • Place lamb in roasting tray that allows circulation of heat all around the lamb. Set timer for 90 minutes.
  • At the 45 minute mark put the potatoes on an oven tray and place in oven
  • At the 60 minute mark put the carrots on a separate tray and place in oven (otherwise all the honey that slides off will contaminate your potatoes and obscure the paprika seasoning)
  • At the 70 minute mark place the onion in next to the potatoes.
  • At the 80 minute mark put some peas on to boil

 

Serving

  • Cut the lamb into nice slices or chunks (depending on your culinary audience) using an electric knife and place on plate.
  • Divvy up the vegetables, providing some butter
  • You can provide gravy if you like, though with all the seasoning it shouldn’t be necessary
  • Enjoy!

 

And there ya go.  A roast recipe to warm the cockles of you and your families gullets this winter.  Happy eating!

Got your own roast lamb recipe?  Would love to read it in the comments section below!

Meaty Goodness!

Burger Review #6: The E-I-E-I-O Burger

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I am a total fan of combining meats.  Despite my rather disastrous ’14 meats stew’ I tried to make a decade ago, I persevere with trying different combos to see what fleshes of what animals will complement each other on the palette.

Given this carnivorous mindset, I was therefore very happy in my wanderings to come across the E-I-E-I-O Burger.

The meats that dreams are made of…

 

That’s right – deep-fried chicken, double beef patties, double bacon and triple cheese!   These people don’t muck about! Old McDonald’s farm must be looking pretty sparse after they made a few of these babies! The ingredients were all done to perfection: the deep-fried chicken was not oily like it had just come out of a KFC or something, the patties were big and juicy and definitely home made in the good way, the bacon was plentiful, the onions was grilled excellently, the lettuce was thankfully negligible and the tomato was, due to special request, non-existent.

I was very pleased that they remembered to leave the tomato off as so many places either refuse, or otherwise forget, to make any alterations one asks for (I’m looking at you BAB Burger makers).  I’m not sure what the special sauce was except that it certainly shat all over whatever it is they use for a Big Mac.  It had a slightly smoky flavour with just the right amount of bite and it was that plentiful that I found myself having to use a napkin on both my hands and mouth after each bite.  Some may see that as a negative – I see it as a sign of a chef who isn’t stingy!

You magnificent Frankenstien’s Monster of a burger you!

What can I say – to quote Mr Jackson This was a damn tasty burger!  I mean it was REALLY friggin good!  Unfortunately I didn’t have time to savor it properly as we were running late for Transformers 5 so had to gobble it.  Given its size (much bigger than it appears in the above photo) this still took me 5 minutes of solid mastication.  At $18 and considering it does not come with any sides whatsoever its not the cheapest burger but it’s that good I would happily lay out the cash again.  If you find yourself in Greensborough Plaza in Melbourne then stop by Flame 400 near the cinema and gorge your tastebuds on a burger that has cow, chook and pig all under the same bun –  you deserve it!

 

Eaten this burger before or have another one you think worthy of mention?  Would love to hear about it in the comments section below!

 

OTHER BURGER REVIEWS:

The BAB Burger

Pulled BBQ Wagyu Burger

Cheeseword Cheeseburger

Tradie Burger & Truckie Burger

The TNT Burger

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Burger Review #5: The BAB Burger

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Today I will be taking a look at the BAB Burger – billed as for The Big Eaters.

This burger made up 100% of the options for ‘Big Eaters’ so if you don’t like beef you are out of luck

Available at the Commercial Hotel in Swan Hill, this burger comes in at the cost of $23 so I was expecting that it would be substantial (I’m guessing BAB stands for Big Arse Burger) and was not disappointed.  However the size of this burger is really the only notable thing about it.

 

Presentation and Customization

A tower of beef!

First of all, I asked for my burger sans tomato and beetroot and as you can see from the picture above this was apparently too much effort for the chef, though he did remove the relish that I had wanted.  Also as you can see from the photo there were four chips (well – 3 and a broken one) sticking out at an odd angle at the bottom of the burger on one side.  However when looking at the rest the chips on the plate, one realized that they were not put in the burger on purpose, but must have just got caught up in its construction as the other chef dumped the chips on the plate.

 

The Eating 

No burger too big!

Despite the pic above, this burger was too big to eat with the hands in a restaurant (you could probably get away with it at a truck stop cafe or something) so you had to disassemble it and eat it with a knife and fork.  With double bacon, double cheese and the two huge patties there was certainly a lot to get through – you wont walk away hungry!  However there was not a lot of taste to be found despite all the ingredients (they REALLY should not have left the relish off).  The two patties were indeed huge in size, way more meat than you get with say a Mega Mac which boasts 4 patties, but they were made of cheap mince and quite bland.  The underside of the buns were burnt and the egg yolk had disintegrated with the frying so tasted the same as the white.  So a big burger, but every ingredient was either overdone or of such cheap quality that you’d need an electron microscope to search for the taste (for an example of how fine quality ingredients can make all the difference to a burger – read my review of the Cheeseworld Cheeseburger).

 

Overall

It’s a big burger and you get a decent amount of chips with it, so if your idea of a good feed is quantity over quality it is worth the $23 they charge.  Again, you will not walk away from the table hungry after this.  But if you are looking for something to dazzle your tastebuds or made to your particular specifications then definitely don’t bother with this.  If you want quantity AND quality then try the meat at somewhere like The Kings Hotel.

 

 

Got something to add to the above or news of a great burger you would like to share?  Pop it in the comments section below!

 

Meaty Goodness!

Meat Recipe #7 – Swedish Tunnbrödsrulle

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Back in 2004 I was backpacking through Sweden and stopped in Stockholm for a few days for the Smaka på Stockholm (a taste of Stockholm) festival.  While there I devoured many tasty exotic dishes (a lot of which were based around a pickled herring motif) whilst I told amusing anecdotes to drunk Americans in exchange for free beer.  It was a marvelous time!

The recipe I intend to share with you today though ironically was something I did not eat at the festival but rather something I bought from a street vendor one afternoon after spending a few too many hours at a vodka bar.  It tasted like nothing I have had before or since and I have tried many times over the years to replicate it with little success.  However I eventually discovered the origin of the dish and thus have have finally recreated it!  This dish is the sinfully tasty and very odd Tunnbrödsrulle.

Oh those wacky Swedes!

What is Tunnbrödsrulle?  Well in a nutshell it is a sausage surrounded by mashed potato and prawn salad, wrapped in some flat bread with various toppings added.  Think a sausage & mash ice cream cone and while you are still far off the mark its probably the closest you are going to get.  This is a damn odd dish – but my word it is good!

 

Ingredients:

4 x Thick Beef Sausages

3 x Potatoes

8 x Cooked Shrimp (de-tailed)

½ a Red Onion

½ a Brown Onion

½ cup of Lettuce

8 Cherry Tomatoes

½ Cup of Milk

Small amount of Butter

Small handful of Cheddar Cheese

Dollop of Dijon Mustard

2 x Tablespoon of Sour Cream

2 x Tablespoon of Mayoniasse

1 x Tablespoon of Dill

1 x Tablespoon of Lime Juice

4 x Flour Wraps

 

Preparation:

Boil water for potatoes.  Heat grill.  Quarter cherry tomatoes, shred lettuce, dice brown & red onions and shrimp.  Finely chop dill.

 

Method:

Step 1: Put potatoes on to boil.  But sausages on grill, turning when necessary.

Step 2: Combine red onion, sour cream, dill, mayonnaise, lime juice and shrimp to make shrimp salad.

Step 3:  Drain potatoes.  Mix with milk, cheese, Dijon mustard and butter to make mashed potato.

Step 4: Remove sausages, grill onion then remove.

Your shrimp salad mix

Combination

Step 1: Lay wraps flat.  Put a line of mashed potato down once side and a line of shrimp salad down the other.

Step 2: Place a sausage in between the two lines.  Curl wrap up then wrap that in aluminum foil.

Step 3: In gaping top of wrap place tomato, grilled onion and lettuce.

 

Enjoy!  This is a deceptively filing meal and one should do you, though I like to use the leftovers to make a double-sausage version.  The beauty of Tunnbrödsrulle is it is perfect for when you have had one too many drinks, the downside is its impossible to make if you have had one too many drinks.  Happy eating!

Double your pleasure!

Got any other Swedish dishes you think worthy of consideration?  Would love to read about them in the comments section below!

 

Meaty Goodness!

Meat Recipe #6 – Chimichangas: the easy, healthy and family friendly way

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Ah, Chimichangas – the favorite food of Deadpool.  What a chimichanga consists of is essentially an American version of a Mexican recipe.  As in you take a Mexican burrito and then, in that all too common American fashion, you deep fry the hell outta it!

 

Now that sounds like it’s right up the alley of yours truly, and that it is!  But you read the title – healthy and family friendly.  What’s that you say – ‘You bloody sell out Trev!’? Well the problem of being part of a family is  I never used to get to cook chimichangas as they were too unhealthy for my wife and too spicy for my kids.  So the recipe I’m going to share with you today is the less spicy and healthy (well – not healthy per se – healthier than usual would be more accurate) way to make them.  Plus my version is a lot less hassle!

It’s Chimichanga time!

Ingredients

*1 x Old El Paso burrito kit – low fat version

(should contain 8 small tortillas, cooking seasoning and salsa)

*500gms of extra-lean beef mince.

*1 x 400gm can of Mexican style beans

(these already have the garlic and mild Mexican spices you need in them so don’t drain the can)

*1 x onion

*½ a red capsicum

*½ a green capsicum

*½ a cup of rice

*½ a lettuce

*2 cups of water

*1 cup of grated cheese

*Sour cream

*2 liters of rice bran oil

(has a very high smoke point and makes for low-calorie absorption, making it perfect for healthier deep frying)

 

Cooking Instructions

Step 1: Prepare your ingredients.  Slice the capsicum and dice the onion.  Put a small amount of the oil in a frying pan and the rest into your deep fryer.  Put the deep fryer on a low heat.  Shred lettuce.  Boil 1 cup of water for rice.

Step 2: Lightly fry mince until pinkness recedes.  Add capsicum, onion, beans, cooking seasoning and 1 cup of water.  Simmer over a low heat, stirring occasionally.

Step 3: Put rice on to boil.  Take shredded lettuce and put down a layer on each plate.  Nuke tortillas.  Turn up deep fryer to high.

Step 4: Spoon mince mix into tortillas.  Roll tortillas up and hold closed with a toothpick.

Step 5: One at a time, deep fry the burritos for about 2 minutes apiece.

Step 6: Take rice off boil and drain.  Put chimichangas on top of lettuce.  Top with cheese, salsa and sour cream.  Add rice to sides of chimichangas.

 

And there you have it, about the healthiest version of a chimichanga you are likely to ever have! If you want the proper version then you can always throw in some jalapenos, cumin and garlic and replace the Mexican-style beans with refried ones.  Enjoy!

 

Got a different Chimichanga recipe?  Would love to read it in the comments section below!

Meaty Goodness!

Meat Recipe #5 – Mum’s Oven-cooked T-Bone Steak & Onions with Mushroom Gravy

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International Women’s Day. A day to celebrate women everywhere.  There have been three main women in my life – my mother, my wife and my daughter (an honorable mention to my older sister but I will be using my love for her to discuss a different recipe).  I cannot express enough the depth of my love for these wonderful women.  So on International Women’s Day I do my best to honor the three of them.  I do this by cooking, in memory of my mother, the dish she would always cook for me whenever I came home to visit as she knew I loved it so much!  I’ve carried this on by cooking it for my wife and daughter.  Though it is not the most ‘feminine’ meal, it always reminds me of my mum and it satiates my 2-year old’s craving for meat as well as my wife’s enjoyment of not having to cook after a long day at work.  So let me share with you Big Angry Trev’s mothers recipe for ‘Oven-cooked T-Bone Steak & Onions with Mashed Potatoes and Mushroom Gravy.

Ingredients:

2 x 400gm T-Bone Steaks

4 x Large Potatoes

1 x Large Onion, diced

1 ½ x Tablespoons of Gravy mix powder

1 x 165gm can of Sliced Mushroom in Butter Sauce

½ cup x Full Cream Milk

1/3 cup x Grated Cheddar Cheese

25gm of Butter

Handful of Beans

Handful of Broccoli

Diced Carrot and Corn

Cooking Oil

Salt

Water

 

Method

Step 1:

  • Remove steak from fridge and coat with salt and oil 20 minutes before cooking
  • Preheat oven to 200 degrees
  • Boil 2 pots of water
  • Peel potatoes
  • Chop up remaining vegetables

Step 2:

  • Put steaks on shallow oven dish and place in oven
  • Put potatoes on to boil
  • Mix up jug of gravy powder and water

Step 3:

  • After 15 minutes take steaks out of oven. Drain excess fat.  Flip steaks and cover with diced onion then place back in oven
  • Put beans, broccoli, carrot and corn on to boil in second pot

Step 4:

  • Take potatoes off the boil. Mix with butter, cheese and milk and mash thoroughly
  • Put gravy mixture on to heat until boiling. When boiling add can of mushroom sauce, mix thoroughly and simmer on low for two minutes

Step 5:

  • Remove steaks from oven when onion has browned
  • Take vegetables off boil and drain
  • Place steak & onions, vegetables & mashed potato on plate
  • Fill gravy boat with mushroom gravy.

 

And there you have it.  I have many very fond memories of my mother cooking this for me and I know it always brought a smile to her face to see how much her grown-up son enjoyed it whenever he came home to visit.  I now do my best to recapture that magic by cooking it for my own family and if my mother is up above somewhere I hope she thinks I am doing her recipe justice.  I hope this recipe can bring you some fond family memories as well.

 

Got a similar recipe?  Would love to read it in the comments section below!