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Country-Fried Steak

Source of Recipe


From "Screen Doors and Sweet Tea" by Martha Hall Foose



List of Ingredients



• 1 (1½-pound) beef round steak, tenderized and cut into 4-inch pieces about ¼-inch thick
  
• 1 cup unbleached all-purpose flour
  
• Salt and freshly ground black pepper
  
• Pinch of cayenne pepper
  
• 1 tsp baking powder
  
• 1 large egg
  
• Vegetable oil, for frying
  
• 1 small onion, thinly sliced
  
• ¼ cup cake flour
  
• 2 cups whole milk
  
• Hot pepper sauce
  






Instructions



1. Pat the steak dry. In a bag, combine the all-purpose flour with 1 teaspoon salt, 1 teaspoon pepper, the cayenne, and baking powder. Add the steak pieces one at a time and shake in the flour to coat. Set the coated steak aside.
   
   
2. In a small dish, beat the egg with 2 tablespoons water. Dip each flour-coated steak piece in the egg wash and then shake in the bag with the flour again to coat well. Set the steak on a rack for about 15 minutes to dry slightly and to help the coating adhere.
   
   
3. Set a wire rack over a baking sheet lined with newspaper or paper towels. In a 10-inch skillet, heat ¼ inch of oil over medium-high heat until it shimmers. Place the steak pieces in the skillet and cook until the sides begin to turn golden brown, 3 to 4 minutes per side. Carefully turn and rearrange the meat, cooking until no juices are running out and the crust is a deep golden brown, about 4 minutes. Set the steaks to drain on a wire rack.
   
   
4. Pour all but ¼ cup of drippings out of the skillet. If there is not enough oil left in the skillet, add enough to make ¼ cup. Add the onion. Heat the skillet over medium heat and scrape the brown bits from the bottom of the skillet. Sprinkle the cake flour evenly over the hot oil, stirring constantly. Cook for 1 to 2 minutes, until slightly brown. Slowly stir in the milk until smooth. Reduce the heat to low and simmer for 10 minutes, stirring occasionally, until thickened. Season with salt, pepper, and hot sauce.
   
   
5. Return the fried steak pieces to the skillet with the gravy and simmer for 5 minutes. Serve immediately.
   
   Serves 4