Prepared by: Dr. Michael Lee
Steak of your choice cut into 4-6 oz. Pieces
Season with: Chopped (finely) rosemary
Sage, Cajun Seasoning, Garlic powder or granules
Place each piece in an open plastic bag and pound until about 3/8’ thick throughout. Bread in flour and fry til juices run clear. Pour off excess oil, leaving 2-3 tbsp of oil. Add ½ cup leftover flour. Stir to cook roux til a light brown and add 1 beef bouillon cube. Add cooking water from potatoes to make gravy. Add 2 tsp. Creole or Dijon mustard—gravy will thicken—thin with milk to proper consistency. Season to taste!
Garlic Mashed Potatoes
Prepared by: Dr. Michael Lee
1 use white baking potatoes
1 large potato per 2 servings
Add a few cloves of garlic 4-5
2-3 carrot pieces cleaned
¼ cup chopped onion tops
Cook in salted water until tender. Drain and mash adding butter and milk to desired thickness. Season to taste!