Recipes

[On It]

My smothered steak calls for Kitchen Bouquet, a browning and seasoning sauce. It is currently a product of Hidden Valley, but they have stopped producing the consumer size. It is only available in a bottle I would not use in the rest of my lifetime that was packaged for commercial kitchens. 

I have decided to make the steak without that ingredient. The only brown substitutes I considered have flavors that are too distinctive. They would change the taste of the dish. It is my son's favorite. I texted him so he would not be disappointed. He replied he cannot get it in NY either.

[grandma2pkmh]

@On It   Well that stinks!!  It was on my grocery list to buy this week.  Glad you posted or I would be going to all the stores looking for it.(I may still look to see if anyone has some left.)

[Melzie]

Bummer!  My mother always used that and so do/did I.  Sad to see it go. 

[eddyandme]

@On It 

Look on amazon -they have 2-4oz bottles for $14.89.

[Desertdi]

I've used that FOREVER, just to add color to "weak or pale looking gravy".

[Karjoh]

I use Gravy Master. I don't know if it's similar though. 

[LdyBugz]

@On It   My mom used that.  She also used Gravy Master, also available on Amazon.  

[geezerette]

That was always a staple in my mother's kitchen.

[spumoni99]

I remember seeing that in  the kitchen growing up.  I guess worchestire sauce (sp) would add too much flavor?

I am interested in your smothered steak though that sounds delicious?  Recipe???

[On It]

@spumoni99 I am looking at my recipe card. It is titled "Steak Casserole." The recipe follows:

Chicken fry round steak.

Make gravy:

     3 t. Boullion in 1 c. Water

     1 t. Kitchen Bouquet

      Flour

      Water

Cook 3 hours in slow oven.

This is how my family recipes are written.

I will try to write better instructions as I make the dish and share them with you on Sunday after Thanksgiving.