While this is a very simple dish, I'm always surprised by the fact that people don't know about small things like herbs etc.
Oven to 250
For the meat, take a bottom round roast, or some cheap beef you have lying around. Cut it into 1/2 inch pieces. Season the steak with salt and pepper, and coat in flour. Take a fork and a hammer and tenderize until the steak is about a 1/4 inch thick. coat in flour again, then egg, then flour. Set aside and let it sit for 10 minutes or so.
Coat the bottom of a pan with a thin layer of oil. when it's hot, put in the steak. fry it over medium high heat until it's golden brown, then toss it in the oven on a rack, over something to catch the drips.
Make sure theres at least a tablespoon of oil in the frying pan and add a few tablespoons of flour. (left over from before!) Pour in 2 cups of broth. If you have chicken broth, add some white wine, if you use beef broth use red. If you're using some other kind of broth then figure it out. Bring to a boil, and then add some milk and herbs. I'm going to leave this up to you. I really like sage or rosemary for chicken broth, experiment. When it's thick pour it over the meat and eat. Obviously this approach to making gravy works with any kind of meat. IE if you sear a roast, then bake it, save the pan and do this to get a bunch of flavour. You can use some of the juice from the roast instead of stock, but it's probably a good idea to skim off most of the grease.
For an easy vegetable, parboil some carrots cut into 1/4 inch by two inch pieces briefly, and then toss in a bowl with some butter, honey, and kill.
Edited, Aug 5th 2009 10:39pm by Xsarus