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FRIED PORK CHOPS AND GRAVY

Pork-Chops-and-GravyThere is nothing any better than pork chops and gravy with mashed potatoes.  Just add another vegetable, bread and salad for a great meal anytime.  This is definitely a favorite meal at my house.

5 or 6 center cut pork chops (about 3 lbs.)

1 cup flour

1/2 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon garlic powder

3 to 4 tablespoons oil for frying or bacon drippings

2 1/2 cups water

1/2 cup milk

Put your cup of flour in a shallow pan and whisk in black pepper, salt and garlic powder.  Dredge the pork chops in the flour until fully covered on both sides.  Heat oil in a large skillet.  Brown chops on both sides, turn down heat, cover your skillet and let cook for about 15 minutes until chops are thoroughly cooked.   Remove chops from pan, place on plate and cover to keep warm.  Make sure you have at least 1/4 cup of drippings in the pan (can add more oil, if needed) Add enough flour to make a roux or paste (I use any leftover flour from dredging plus more if needed).  Cook and stir until flour is browned.  Add water and milk. Bring to boil and cook to desired thickness for gravy.  Makes about 2 1/2 cups gravy. Serve over chops, potatoes, rice, etc.   Enjoy!

Note:  You can return chops to the gravy and simmer for 10 to 15 minutes covered if you want to serve it this way.  I like doing the gravy separate as some people don’t like gravy on their pork chops.

Pork-Chops-and-Gravy

If you like this recipe, you might also like my recipe for Oven-baked Pork Chops.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

 

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HAMBURGER CREAMED GRAVY OR SOS

TSLCHamburgerGravy

This gravy is wonderful over toast, biscuits, rice, pasta, potatoes and grits!  I love it over mashed potatoes.  Some people make this with chipped or dried beef, too. This was an Army staple, thus the SOS name.  I can remember having this gravy for breakfast over toast when I was a child.  An easy and economical dish.

1 pound ground beef
1/2 cup onion, chopped
1 clove minced garlic
1/4 cup flour
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
2 cups milk (I use one 12 ounce can of evaporated milk and enough water to make 2 cups)
 
Brown ground beef, onion and garlic until beef is cooked.  Drain.  Put hamburger back in skillet and add flour, salt, pepper, Worcestershire sauce and milk.  Simmer until gravy thickens.  Makes 6 to 8 servings. Enjoy!
 
TSLCHamburgerGravy2
Be sure to check out these gravy recipes, too:
Buttermilk Biscuits and Country Gravy
Chocolate Gravy and Biscuits
Southern Tomato Gravy
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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
 
 
 
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HAMBURGER STEAK AND GRAVY

Hamburger Steak and Gravy - TSLC

My family loves hamburger steak and it is such a comfort food. There are so many different variations but  this is our favorite.

Steak Ingredients:

1 pound ground beef
1 egg
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1teaspoon minced onion
1/2 cup quick-cooking oats
1/4 cup flour
2 tablespoons oil
 
Gravy Ingredients:
1 package onion soup mix
1 small onion, peeled and chopped
3 1/2 cups water
4 ounce can mushroom pieces, drained
Flour leftover from dredging steaks.
 
In a large mixing bowl combine ground beef, egg, salt, pepper, garlic powder, minced onion, oats. (I mix this up with my hands)  Make into about 4 hamburger steaks and dredge in the 1/4 cup flour. Heat oil in skillet and brown steaks on both sides.  Remove to a plate.  Add the gravy “fixins” to your skillet, bring to a boil, stirring to mix well. Add steaks back to the skillet, turn heat to simmer and let cook about 30 to 35 minutes on low heat.
 
Makes 4 steaks depending on size you make them.  Serve with mashed potatoes, rice or noodles.  Enjoy!
 
If you like this recipe, you might also like my recipe for Sweet and Sour Hamburger Steak and Gravy.
 
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© 2013 The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
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CHICKEN FRIED STEAK AND GRAVY

TSLCChickenFriedSteak1

Chicken fried steak is one of my favorite dishes served with mashed potatoes and gravy.  Someone asked me for the recipe recently and I was totally surprised that I did not have it on my blog.  I guess I thought everyone knew how to make this great dish.  There is not a lot to it and you can use cube steak, beef chuck steak, boneless sirloin, or round steak.  The picture above is of cubed steak chicken fried.

4 to 6 cubed steaks
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
Pinch cayenne (Optional)
2 eggs
1/4 to 1/2 cup cooking oil (I use Canola)
1 1/2 cups milk
 
In a flat dish or pan (I use a pie pan) combine flour, salt, black pepper, garlic powder and cayenne.  Whisk together.  Break the 2 eggs into a separate bowl.  Dip steaks in egg and then flour mixture. (I only do this once but some people dip in the egg, then flour, then egg again and flour again).  Make sure they are well coated with flour.  In a skillet on top of the stove heat oil to sizzling.(When you put a drop of water in oil it sizzles). Add steaks to hot oil being very careful since oil is so hot.  Cook 4 to 6 minutes on each side until golden brown.  Remove steaks to a plate and cover to keep warm.  Pour hot oil from skillet until you have only about 4 tablespoons remaining along with the browned crumbs and such in the pan. Add 3 to 4 tablespoons of the leftover flour  to the drippings and stir to mix well.  Add 2 cups milk and cook to boiling.  Remove when gravy gets to desired thickness.  Pour gravy over cooked steaks and serve.  Makes 4 to 6 servings.  Enjoy!
 
Note:  Steaks should be about 1/4 inch thick. You can tenderize by pounding with a meat tenderizer tool.
 
If you like this recipe, you might also like my recipe for Hamburger Steak and Gravy.
 
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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
 
 
 
 
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