Here's the beef!
Bajaespuma....
Season a couple of cubed steaks (cuts of round run through the "cuber" by a butcher) with whatever you like. Salt, pepper and garlic are a good start. Maybe a little cayenne if you like the spice? Press the spices into the meat.
Dredge the meat through buttermilk or cream then flour well. Press the flour into the meat so there's a good coating.
Heat a skillet on medium with a few tbsp of shortening (or 1/2 & 1/2 shortening and bacon drippings???!!!) and fry the meat on one side to darker golden brown, about 5 minutes. Turn and repeat to the other side, adding more oil if needed and heating it before the flip.
Remove the meat from the pan. Add a couple tbsp of flour to the pan to make a roux. If you didn't have enough oil left, you may need to add a little. Cook the roux for a couple of minutes on medium, but don't let it brown too much. Wisk in cream or half & half (milk if dieting- yeah, dieting and frying meat!!) until you have the consistancy of runny gravy. Adjust S & P to taste, but remember it will get a little stronger while it's cooking. Add the meat back to the pan (the gravy will come up about 1/2 way), and lower the heat to maintain a simmer. If you want the meat crusty on top, make the gravy a little more loose and don't cover the pan. Otherwise, cover lightly and simmer for about 15 minutes.
OK, Appnut, how'd I do for a Yankee? BTW, I saute the greens slowly for 'bout an hour, starting with rendering some salt pork, instead of boiling them. Yum! Oh, yeah... instant grits suck!
Chuck
