Sirloin bites with pan gravy

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   I had about a pound of venison sirloin mostly still frozen.I cut it up in to bite sized pieces, coated them well with salt and set in the fridge. Salt seams to dry out the out side but keep the flavors in.
I always pick up the GD at 2:45 to 3:30 depending on the day from school. The rest of the family pulls up at 4:15 like clock work.
   They want DINNER ready to go then.
Anyway back to cooking. About noon I start. Today I made some French bread dough first and let it rise. French bread the large course texture is preferred so you don't let it rise first, punch down let rise again like table white bread and no milk or egg. just slap it together shape and set it aside to at least double in size. I let it go till it stops rising.
I coarsely chopped an onion  to sauté. First I had some beef fat I chopped fine and browned with a stick of butter. Browned both well and did the onion then flour. I like it dark brown. Cooked with beef broth till nice and thick, set it aside. The sirloin will be browned FAST when I get home then I'll dump the onion gravy on it, I did not have any Mushroom's to mix in but it will be fine. heat it all up. It takes 15 minutes to cook the bread so it goes in as soon as I get home.
I'll boil up some egg noodles to go with it and More butter for the bread, hot from the oven. Some applesauce and a can of vegies.
   Most the time they don't mind that there eating Bimbi for dinner.
There on there own for dessert, Probably hit the candy cabinet. 

D

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d4570 Members Profile Send Private Message Find Members Posts Add to Buddy List .416 Rigby Joined: 27 January 2004 Location: United States Status: Online Points: 9961	Post Options Post Reply Quote d4570 Report Post Thanks(0) Quote Reply Topic: Sirloin bites with pan gravy Posted: 05 March 2021 at 13:26
	I had about a pound of venison sirloin mostly still frozen. I cut it up in to bite sized pieces, coated them well with salt and set in the fridge. Salt seams to dry out the out side but keep the flavors in. I always pick up the GD at 2:45 to 3:30 depending on the day from school. The rest of the family pulls up at 4:15 like clock work. They want DINNER ready to go then. Anyway back to cooking. About noon I start. Today I made some French bread dough first and let it rise. French bread the large course texture is preferred so you don't let it rise first, punch down let rise again like table white bread and no milk or egg. just slap it together shape and set it aside to at least double in size. I let it go till it stops rising. I coarsely chopped an onion to sauté. First I had some beef fat I chopped fine and browned with a stick of butter. Browned both well and did the onion then flour. I like it dark brown. Cooked with beef broth till nice and thick, set it aside. The sirloin will be browned FAST when I get home then I'll dump the onion gravy on it, I did not have any Mushroom's to mix in but it will be fine. heat it all up. It takes 15 minutes to cook the bread so it goes in as soon as I get home. I'll boil up some egg noodles to go with it and More butter for the bread, hot from the oven. Some applesauce and a can of vegies. Most the time they don't mind that there eating Bimbi for dinner. There on there own for dessert, Probably hit the candy cabinet. D
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BEAR Members Profile Send Private Message Find Members Posts Add to Buddy List Administrator Joined: 07 September 2013 Location: Appalachian Mtn Status: Offline Points: 14390	Post Options Post Reply Quote BEAR Report Post Thanks(0) Quote Reply Posted: 05 March 2021 at 15:33
	sounds great. especially the "More butter for the bread" homemade out of the oven. There goes my diet!!
	“ The IQ and the life expectancy of the average American recently passed each other in opposite directions.”

d4570 Members Profile Send Private Message Find Members Posts Add to Buddy List .416 Rigby Joined: 27 January 2004 Location: United States Status: Online Points: 9961	Post Options Post Reply Quote d4570 Report Post Thanks(0) Quote Reply Posted: 05 March 2021 at 17:06
	Mine too Bear.
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Wing master Members Profile Send Private Message Find Members Posts Add to Buddy List Administrator AKA StraightShooter Joined: 10 June 2003 Location: United States Status: Offline Points: 8029	Post Options Post Reply Quote Wing master Report Post Thanks(0) Quote Reply Posted: 05 March 2021 at 21:38
	That sounds amazing D. Like Bear my downfall is fresh baked bread. Wing master
	I have always considered myself to be quite the bullshitter, But ocasionally it is nice to sit back and listen to a true professional......So, Carry on.