Happy Summer, my Reader Friends! I hope you aren’t melting. I am. HA!

I have a dear friend that puts up with my random crazy texts. Sometimes we text about seriously deep stuff. Sometimes we don’t. Sometimes we discuss dinner.  We both have people to feed. Mine get rather hangry around dinner time. I guess when you think of it that way, dinner is a rather important topic since my people are all bigger and louder than me.  😊

This recipe is inspired by one of those random silly texts about cooking dinner for people. We were texting about our quick and easy go-to mom meals. She is also a rather busy mom, runs a ministry, and copes with crazy health issues like me. Don’t judge me for calling it a mess. She did first. I promise that was her term, and I’m not being mean. Ha!

Ms. Lynda’s Mess

1 lb ground meat (I use bison, but ground beef is great. I’d bet my Alaskan friends would use ground moose.)

2 Tablespoons neutral oil (I like grape seed oil) if needed

1 medium onion, sliced/diced/chopped

1 pack of mushrooms sliced/diced/chopped

¼ teaspoon salt (I’ll be honest, I pinch. This is a guess)

2 Tablespoons minced garlic

1/3 cup all-purpose flour

2 cups unsalted beef broth

Pepper/steak seasoning to taste

• In a large skillet, brown your ground meat over medium heat and set it aside.
• Sauté your onions and mushroom in the same pan with salt and garlic. Your meat may have had enough fat, but if not, sauté the veg in your oil of choice.
• Return your meat to the pan and toss in your flour. Cook it all together while stirring for about 2 minutes.
• Add your beef broth slowly while stirring to create a gravy. You may need to bring it to a gentle simmer for a few minutes.
• Season to taste with steak seasoning and pepper.

Years ago, I had mad knife skills (yes, I’m bragging shamelessly). Now, out of crazy desperate mom-survival skills, my veg gets a quick buzz in the food processor (when my almost-chef daughter isn’t home to chop for me). Also, Ms. Lynda recommends just using a jar of pre-made brown gravy for an even faster meal on nights when you need food fast. Skip the flour and broth steps altogether. I promise I won’t tell. In fact, I’d be rather proud of you for making it work on a night that would otherwise be take-out night.

Tonight, I was tired, so I employed my rice maker. It works hard, so I don’t have to. This is also yummy served over mashed potatoes, noodles, or toast. I even tried it over a bed of spinach leaves. That might have been my favorite. It tastes wonderful, but it isn’t very pretty. I sprinkled parsley on top.

Edited to add: I just ate the leftovers cold as a dip for multigrain pita chips. That was super yummy.

 

I served it with roasted asparagus.

 

Blessings and Happy Eating,

BookwormMom