Country fried steak is a staple, but this sauce adds a unique taste to the dish.
Generations have gathered around the table to enjoy this hearty dinner staple. From the January/February 2021 Our Ohio magazine, from Ohio Farm Bureau.
Ready-cut stew meat is easy to find in the meat case but if you’re inclined to cut your own there are a variety of cuts from the shoulder or rear that will do including chuck shoulder or roast; bottom or top round roasts; rump roast; or English roast. Trim away some of the fat before cutting the meat into 1-inch cubes.
This wonderful sauce can be done two days ahead of time and simply reheated just before serving with roasted meats. You can also make this sauce to serve with roasted lamb cuts by simply substituting lamb stock for the beef stock.