INGREDIENTS

1 ½ - 2 pounds of lean meat - (if stew meat is used keep in mind some will be tender and some will not)

1 ½  tsp salt                                                  

1 tsp black pepper

1 tsp dried rosemary

½ tsp onion powder

½ tsp garlic powder

4 TBS all-purpose flour

4-5 TBS olive oil

GRAVY INGREDIENTS

2-3 cups beef or chicken broth

¼ cup butter

½ med onion finely diced

2 cloves garlic, minced

1 tsp dried parsley

¼ cup all-purpose flour

Fresh parsley for garnish

Cooked buttered wide egg noodles, cooked rice, or mashed potatoes

INSTRUCTIONS

Cut meat into 1-2 inch chunks and place in  a mixing bowl.  Pat dry.  Mix together salt, pepper, rosemary, onion powder, and garlic powder.  Sprinkle over meat and toss using a wooden spoon, spreading as evenly as possible.  Sprinkle flour over meat and repeat stirring.  On medium high, heat a heavy pan; cast iron works well.  Divide meat into 2 batches.  Once  pan is heated add olive oil. Once oil is hot, add meat one batch at  a time.  Don’t over crowd.  Brown on each side (2 minutes per side).  Remove from pan and repeat with 2nd batch.  Turn down to medium and scrape the bottom of the pan.  Add butter.  Sitr until melted. Add diced onion and cook until onions are translucent (4-5 minutes).  Add flour and wisk until flour lumps are gone.  Continue cooking and stirring until the roux turns medium brown in color.  Add one cup of broth and stir/whisk.  Add the 2nd cup of broth and stir/whisk.  Add meat and cover with gravy.  Cover with lid leaving a very small opening.  Cook 25-30 minutes.  Add more broth if needed. Stir frequently and serve over buttered wide egg noodles, rice, or mashed potatoes.  ENJOY