Finally empty!

For those of you just joining this post series, our challenge was to cook with 1/2 gallon of milk that had slightly soured rather than waste money by pouring it down the drain, thereby supporting our goal of saving money and frugal shopping. Where many of you wouldn’t hesitate to dump sour milk down the drain, we made 5 delicious meals, and only used ingredients that were already in my pantry or refrigerator.

Wow! I had no idea that it would take 5 recipes (and 5 posts) just to use up 1/2 gallon of milk! As I mentioned in Post #3, the milk seemed to be multiplying every time I opened the refrigerator. But look at the picture! It’s finally gone.

For the last meal that finally did the trick, I made Flank Steak with Mushroom Gravy.

Flank Steak ingredients

Here are the ingredients.

Flank Steak with Mushroom Gravy

one flank steak – mine was about 1-1/2 pounds

one can mushrooms, or 8 oz. fresh

one cup milk – the last of it!

1 Tablespoon butter

3 Tablespoons flour

spices – I used tuscan spice from Costco, and also 2 packets of Horsey Sauce from Arby’s for a little kick

This recipe was really easy and my husband loved it. I thinly sliced the flank steak across the grain. Add to a fry pan coated with Pam, and sprinkle with seasonings to taste. I also added the mushroom water from the can of mushrooms.

Cook until desired degree of doneness. My husband doesn’t like any pink, so I cooked thoroughly, but you may like it a little rarer. Add the mushrooms toward the end of the cooking time. If using fresh, add earlier.

Remove meat when done, and keep warm (the mushrooms will stay behind). Add butter and melt, then add flour and mix thoroughly, scraping up the pan bits left from the meat. Add milk slowly and stir to remove lumps. Add Horsey Sauce. Cook over medium heat until thickened. Season with salt and pepper to taste.

Arrange sliced steak on platter and top with mushroom gravy.

Flank Steak with Mushroom Gravy

Carol’s Tip: You can also use a can of cream of mushroom soup thinned with a bit of milk or water for the gravy. It’s delicious too but more costly than making your own sauce.

Continue with the Challenge!
Part 1 – Pumpkin Vanilla Pie
Part 2 – Fruit Smoothies
Part 3 – Spinach Ravioli with Alfredo Sauce
Part 4 – Pancakes with Secret Ingredient
Part 6 – Wrap Up

Related posts:

1. Slightly Sour Milk – Use or Toss? Part 3 – Spinach Ravioli with Alfredo Sauce
2. Slightly Sour Milk – Use or Toss? Part 1 of the Challenge – Pumpkin Vanilla Pie
3. Slightly Sour Milk – Use or Toss? Part 4 – Pancakes with Secret Ingredient
4. Slightly Sour Milk – Use or Toss? Part 6 – Wrap Up
5. Slightly Sour Milk – Use or Toss? Part 2 – Fruit Smoothies