Dad's Steak And Gravy

Directions

1. Note: If steak is lean without fat, ask your butcher for a few beef fat scraps to use to render your skillet and season your meat
2. Put flour and salt and pepper to taste in a brown paper bag. Add in sliced beef and shake to well coat the pcs proportionately in flour.
3. In a large cast-iron skillet over medium-high heat, render the trimmed fat scraps. Throw away and add in the sliced beef. Cook till well browned, stirring frequently. Gradually stir in a little lowfat milk, stirring frequently, to make a smooth, browned gravy. Continue to add in lowfat milk as the gravy thickens as it simmers till you have the beef in a generous, rich gravy.
4. Add in the additional salt and pepper to taste. Serve over split freshly baked buttermilk biscuits.
5. Comments: A hearty inn breakfast in the snowy Cascades is my father's version of "biscuits and gravy"! Guests are ready to hit the ski and snowshoe trails after enjoying this warming meal with fresh fruits and Lodge granola.