FOOD!  I love food!  Especially Breakfast and REALLY ESPECIALLY if it involves steak!

But, today’s breakfast did not have a true steak involved, but the next best thing…a cubed pork steak!

I asked Winemaker if she would like her steak covered in gravy and served atop a piece of toast…she declined, but in my mind I just had to have it!

So, the plan was, hashbrowns, toast, breaded and fried cubed steak and two eggs cooked over medium.  Mine would have the addition of “drippins gravy” poured over my meat which of course would be atop my toast.

I went to work making sure I didn’t over salt the main portions and to make sure there were lots of drippins to make the gravy from.  Everything turned out perfectly.

So, there I was with the flour all stirred perfectly with the drippins and my thoughts went to the fridge where a cup of buttermilk remained in the carton.  I thought, well Bears Butt, you don’t have buttermilk biscuits, so why not make buttermilk gravy?  I have never heard of buttermilk gravy…again my mind raced to a new entry to Bears Butt Dot Com…No way could it be a repeat of “kipper/vienna enchiladas”….

And to the flour in the pan, went about a half cup of buttermilk right out of the carton.  A few quick stirs and it was ready!  MMMMM!  It smelled good and my mouth began to water.

After cooking up two eggs for each of us, I served up the concoction and we sat down to eat.  Winemakers  looked like “breakfast ordinaire”, while mine had a look of something from Moores restaurant!  There was a lot of gravy and so I even covered my spuds with it!

The meal was pretty good, but for you out there who might like to try this, I have to tell you the gravy was a bit rich for this kid.  If I ever have an inkling to make buttermilk gravy again, I will cut the buttermilk in half using water to dilute it.

Now I really like buttermilk on occasion but this gravy was pretty rich in my opinion, however, if you like that taste, don’t cut it at all, it still wasn’t bad.

Bears Butt

January 12, 2014