1 lb. sausage
4 eggs, hard boiled
1 cup crushed potato chips
2 Tbps. butter
2 Tbps. flour
1 1.2 cup milk
1/2 cup grated cheddar cheese
Over medium heat cook the sausage until brown. Crumble the sausage into pieces and then drain from the oil. Spread the cooked sausage over the bottom of a 13″ x 9″ Pyrex pan. Slice the hard boiled eggs and place them on top of the sausage. Crumble the potato chips next.
Melt the butter and stir in the flour. Add the milk and stir until the mixture is slightly thick. Add most of the grated cheddar cheese. Pour this mixture in the pan on top of the sausage. Sprinkle the remaining cheese on top.
Pre-heat the over to 350 degrees. Bake for about 30 minutes, let cool and serve.
This has always been a favorite of mine since I was a kid. It was made by my dad’s mom, Grandma Bea. She put together some amazing recipes that were thankfully handed down. Usually this was served as a breakfast meal or more commonly a brunch. One of those meals that brings back fond memories from my younger days. Quick and simple meal.
2 lbs. beef bottom round, trimmed
2 tsp. kosher salt
1 tsp ground black pepper
1 cup flour
3 eggs, beaten
1/4 cup vegetable oil (or olive)
2 cups chicken broth
1/2 cup while milk
1/2 tsp thyme leaves
Cut the meat into 1/2 inch thick slices. Season each piece with a combination of salt and pepper. In separate pans place the beaten eggs, flour and bread crumbs. Tenderize the cutlets until approximately 1.4 inch thick.
Dredge the meat in the flour, followed by the egg, let stand for a few minutes and repeat this process. Do this for all pieces of meat. Let stand for about 10 minutes.
Add enough oil to cover the bottom of a 12-inch skillet preferably with high sides. Heat the oil until it shimmers. Add 2-3 pieces of meat and cover while cooking. Cook each piece of meat until each piece is a golden brown, approximately 4 minutes per side. Remove the meat and place on a wire rack set on a baking sheet and cover. Keep warm in the oven (250 degrees).
Add the remaining oil (1 tsp.) to the skillet. Turn down the heat and whisk in 3 tablespoons of flour that is left over from the dredging. Slowly add the chicken broth and deglaze the pan. Turn up the heat and bring the gravy to a boil until it starts to thicken. Add the milk and thyme, stir for another 5-10 minutes. Season to taste. Cover the steaks and enjoy.
I decided to try this dish after overhearing the wife say she wanted it. In the end it turned out very tasty, especially the breaded cutlets. The only problem I had was too my thyme in the gravy and not enough flavor. I believe this could easily be solved by adding more seasoning when I breaded the cutlets.
While not necessarily a prerequisite, I have cheated and used cubed steak for this recipe before. While not as good as bottom round it was a bit cheaper when I was shopping for ingredients.