Right from a Wrong

I confess: I'm one of those people who will jot down recipes from cook books while I'm in the book store and then not buy the book. I know, it makes me a terrible monkey. Almost as despicable as the people who order "water with lemon" and then load up on the splenda to make "lemonade" rather than pay for a drink. (You know who you are . . . servers not only are on to your game, but they also hate you.)

Over the weekend, I jotted down two versions of a classic dish I've only ever seen served in the Phenom's hometown: the ground steak sandwich. I bought a fund raiser type cookbook the last time we visited just because it had several versions of the recipe. They were okay, but not what I've had at local festivals.

So, rather than buy a church cookbook for one or two recipes, I whipped out the notebook and pen I always keep with me. And, we have struck pay dirt!

To date, this is the best version of ground steak I've found.

2 lbs ground round
16 oz chicken broth (the recipe called for water, I fixed it.)
salt and pepper

mix the raw meat and broth and s&p in a large oven proof pan. Slide, uncovered, into a 400 degree oven for about an hour. When you pull it out, it will be pretty horrible looking. Break up the meat and mix in the juices.

Mix 1/2 cup water slowly into 2 tablespoons flour to make a slurry, and mix into the meat. Cook on the stove top med-med/low until the mixture is thickened. I needed to add a bit more pepper. You want it to have a very loose consistency with a thin "gravy" holding it together.

I like mine on a toasted bun with a slice of tomato. Phenom likes a smear of mayo.