chopped sirloin with mushroom gravyPosted: March 29, 2013
Where’s The Beef? You’re Looking At It, Kid!
We had an outdoor built-in grill growing up at 2927 Trailend.
When the grill was hot, we knew fine dining was soon within arm’s reach. Sometimes Dad grilled what he killed (wild game). Other times we’d go visit the meat counter at Jim’s Restaurants production center on Austin Highway. And we left with arm fulls of the stuff to freeze and save for a hungry, special day.
Dad was a regular at Jim’s at 8427 Broadway Street and it’s still standing today! He’d often meet his breakfast club there (mainly lots of fellow Texas oilmen) and enjoy the Huevos Rancheros. On special nights, we’d eat out at the Jim’s at the corner of Vandiver Road and Austin Highway. Sadly that location is now closed. My favorite Jim’s dish was the #4 – a Frontier Burger that was “dressed to the nines” wearing a delightful coating of chili, cheese and onions.
I think my favorite memory of my Dad occurred one holiday evening in the 1970s when he anonymously bought a priest and his wife their Jim’s meal. Way to pay it forward, Dad!
So there you have it! A great-little story about beef.
Beef. It’s what’s for dinner.
5 | chopped sirloins
½ | onion, chopped
1 can | mushroom soup
to taste | milk
to taste | parsley, finely chopped
2 tablespoons | brown gravy mix
ii. what to do
1. Brown seasoned meat.
2. Remove meat from pan and pour off the excess drippings.
3. Sauté the chopped onion in a pan over medium heat.
4. While the onion is sautéing, mix together the soup, milk, parsley and gravy mix in a medium-sized bowl.
5. Pour the gravy mix into the pan with the sautéd onions and cook a few minutes.
6. Add the meat and cook covered about 20 minutes.
foodie tip ~
♥ Mom wrote that this danish tomato recipe was a good side with steak, so I made both on the same night!