Sean Dennis wrote to Dave Drum <=-

3 lb Angus Reserve beef loin
- boneless sirloin steak

These days, that's probably the cost of half of my rent!

Monday, my parents and I went to our local Golden Corral for lunch ($12 for the buffet with a military 10% discount, a very good price these days). They had small steaks--don't know what cut they were--but they were good and tender. I got mine medium rare and it was delicious. I also stocked up on their bourbon chicken and some ham.

My local G.C. seldom does steak at lunch. But that's all right because
there is enoough other tasty stuff to cause culinary overload. After 1
o'clock mine also does an "Early Bird Special" which is the dinner meal
at a discoounted price. I try to get there about 3:30 so I get the low
price AND my senior discount. Then at 4 o'clock they go into full steak
mode.

I don't go there often so it was a treat.

I don't go as often as I used to because I *always* hurt myself by over stuffing. I really like the weekend breakfast buffet. All the bacon I
can stuff in my face. And on Veteran's Day (and sometimes the day before)
the buffet is free to serviceman/women - current of veteran. The hassle
is I stood on enough chow line when I was in Unk's Yacht Club.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Harvey's Sawmill Gravy
Categories: Breakfast, Meats, Sauces
Yield: 4 Servings

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bacon Mushroom Gravy
Categories: Pork, Mushrooms, Vegetables, Dairy
Yield: 4 Servings

2 sl Thick-cut bacon; chopped
2 tb Butter
1 md Yellow onion; diced
2 cl Garlic; diced/minced or
- pressed and chopped
8 oz Mushrooms; sliced (cremini
- preferred)
3 tb A-P Flour
1 tb Tomato paste
2 c Beef broth
+=OR=+
2 tb GFS/Minor's beef base
+=MIXED WITH=+
2 c Tap water
1/4 ts Dried thyme
Salt & pepper
2 tb Half & Half *

* Leave out for more savory, brown gravy

Over medium heat add the bacon, butter, and onion. Cook
for 7 - 8 minutes, stirring occasionally, or until
onions are very soft and taking on color. Stir in the
garlic and cook for another 1 - 2 minutes.

Add the mushrooms and cook for another 6 - 7 minutes,
stirring occasionally, until mushrooms soften and take
on color.

Stir in the flour and thoroughly mix, 1 - 2 minutes.
Stir in the tomato paste and thoroughly mix, 1 - 2
minutes. Whisk in the broth, thyme, salt and pepper.
Gravy should thicken once all ingredients are thoroughly
combined. Simmer for 5 - 10 minutes, or until desired
consistency.

Add the as the final step and remove from heat.

Serve immediately over potatoes or your favorite meat.

NOTE: You can cook the bacon first until nearly crisp
before adding the butter and onion. If using salted
butter - watch your salt as it and the already salty
bacon may be enough already.

Uncle Dirty Dave's Kitchen

MMMMM

... "I have never been hurt by what I have not said." -- Calvin Coolidge
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