I stood at the front door of a house waiting to for the homeowner to allow me entrance. Christmas lights missing a few bulbs were hung on the porch with a tired looking winter season wreath on the door and it was October. I could only surmise that the porch decorations had been up for some time.
There were several abandoned spider webs in corners of this brick home with bugs caught up in them. It seemed to me a neglected area.
I figured the owners probably came in and out of their home from the garage entrance in the back and rarely looked with a critical eye at the front entrance.
I enter my own home from the back door most of the time. However, when guests are expected, I do take special effort to make sure the porch is tidied up a bit before they arrive. I want the entrance to look welcoming to those I have invited over.
Jesus said in Revelations 3: 20 “Behold, I stand at the door, and knock: if any man hear my voice, and open the door, I will come in to him, and will sup with him, and he with me.”
The Holy Spirit draws us to a personal relationship with Jesus, but the door of our heart must allow entrance.
He resides permanently in our hearts after we respond to the invitation to be adopted into His forever family. He loves and accepts us just as we are, but He creates in us new way of life.
God is a gentleman though. He won’t enter in where He is not invited, but He will abide forever when we humbly ask forgiveness of our sins and acknowledge Jesus as our Savior. There is no way to the Father except through the Son.
I’m sharing the recipe for Country Style Steak and Gravy today. If you were to come through MY door for dinner, this might just be on the menu.
Country Style Steak and Gravy
4 cube steaks (butcher tenderized round steak)
1 tsp. seasoned salt seasoning
black pepper, about 1/4 tsp.
1 c. flour
3-4 T. canola oil
1-1/2 c. beef broth
1 tsp. beef soup base(if needed for gravy seasoning)
dash of Kitchen Bouquet (browning and gravy sauce flavoring)
1/2 cup chopped onions, optional
1 T. flour (for gravy)
1 pkg. brown gravy mix, optional
Mix the cup of flour, seasoned salt, and pepper in a bowl. Dredge (coat) both sides of
the cube steaks with the mixture. Let sit for 15-20 minutes, then dredge again just
before adding to pan with heated oil.
Heat oil in heavy ovenproof skillet over medium high heat. Brown steaks on both sides and remove from pan. Add the tablespoon of flour to the pan and stir to brown the flour a bit.
Turn down heat and add the beef broth, whisking constantly to smooth out any lumps and scrape up the browned bits left from frying the meat.
Taste the gravy and add enough of the soup base to season it to your taste.
Add enough of the Kitchen bouquet to make the gravy a rich brown color.
Return the meat to the pan, top with finely chopped onions. Add more water if gravy seems too thick. Simmer covered on top of stove on medium low heat until meat is tender, about 30-40 minutes or bake in oven at 350° for 1 hour. (If stovetop cooking, check and stir the gravy every 10 minutes or so and add more water/broth if needed.
You may also place meat and gravy into a crock pot after browning and cook on low for 4 hours or until tender. If extra gravy is desired, add 1 pkg. brown gravy mix and water to thin.
Serve with rice, potatoes, or noodles. Yield-4 servings.
Note: Kitchen Bouquet is an lightly flavored sauce that adds the more eye appealing
brown color to gravies. A bottle lasts a long time and is shelf stable. Gravy mixes are
also a huge part of my pantry. They add flavor, balanced seasonings, and a large
variety to choose from.