LOCAL

LOCAL FLAVOR: Cordelia's Larrupin Round Steak and Red Eye Gravy

Carla Core Brown

Granted, not everyone has a ”my favorite thing mom ever made” memory, but many can look back fondly on a dish only their sweet mother could prepare.

For Joe Tillman, it has to be the Larrupin Round Steak and Red Eye Gravy prepared by his mother, Cordelia Mahan Tillman. He graciously shared her recipe along with some family tips on the best way this dish can be eaten.

CORDELIA’S LARRUPIN ROUND STEAK AND RED EYE GRAVY

In a large black skillet, melt a full stick of butter.

Brown 2 pounds of round steak on each side.

Add two 8 oz. cans of tomato sauce.

Add one 8 oz. can of tomato paste.

Add two 16 oz. cans of whole peeled tomatoes.

Chop up one whole large white onion into slices and place on top.

Add two cloves of garlic.

Add one slice green pepper.

Sprinkle salt and lots of black pepper.

Cook until the round steak is very tender, maybe 30 minutes on high temp with lid on to avid the splatters.

Joe declared, ”There will be plenty of gravy to add to your mashed taters. French style green beans and away you go!”

Now, how’s that for a little LOCAL FLAVOR?!