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Country-Fried Steak with Onion Gravy

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"Often referred to in the Deep South as 'chicken-fried steak,' this steak with creamy onion gravy has been a Southern favorite for generations (especially in Texas) and can be either the worst dish imaginable or one of the most memorable, depending on the cut of meat used, how long the steak is fried, and the quality of the gravy. The only cubed (tenderized) steak I'll buy is top or bottom round, I'd never fry the steaks for more than about 2 minutes on each side for perfect moist tenderness, and not only must the gravy be flavored with a little bacon grease to taste right but it also must be whisked fairly slowly till it is properly thickened and smooth. When country-fried steak is prepared correctly, served with crispy hashed brown potatoes and a mess of peas, there's simply no better and honest dish. And if you don't believe me, ask the famous Texas gossip columnist Liz Smith, who still prides herself on the steak she's been making for friends since she was a young cowgirl."

List of Ingredients

The steaks:
â—¦ ¼ cup milk
â—¦ 1 large egg
â—¦ 1 cup dry bread crumbs
â—¦ Salt and freshly ground black pepper to taste
â—¦ Cayenne pepper to taste
â—¦ Four 4-ounce beef cube steaks
â—¦ 2 tablespoons vegetable oil
â—¦ 2 tablespoons bacon grease

The gravy:
â—¦ 2 tablespoons bacon grease
â—¦ 1 large onion, minced
â—¦ 1 tablespoon all-purpose flour
â—¦ 1 cup heavy cream
â—¦ 1 cup milk
â—¦ Salt and freshly ground black pepper to taste


Recipe

To fry the steaks, combine the milk and egg in a small bowl and whisk till well blended. In another bowl, mix the bread crumbs, salt and pepper, and cayenne till well blended, and transfer the mixture to a plate. Dip each steak into the liquid, coat with bread crumbs on each side, and place on a plate.

In a large cast iron skillet, heat the oil and bacon grease over moderately high heat till quite hot. Add two of the steaks to the pan, cook for about 2 minutes on each side or till golden brown, transfer to a plate, and keep warm. Repeat with the other two steaks and reserve the pan drippings.

To make the gravy, heat the bacon grease over moderate heat, add the onion, and cook, stirring, for about 1 minute. Sprinkle the flour over the onion and stir for 1 minute longer, scraping up any brown bits from the pan. Add the heavy cream, milk, and salt and pepper and whisk till the gravy is thickened and smooth, 6 to 7 minutes.

To serve, place the steaks on individual plates and ladle gravy over each.

Makes 4 servings