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Country Fried Steak




Source of Recipe


Based on Ronni Lundy’s “Shuck Beans, Stack Cakes, and Honest Fried Chicken”


Recipe Introduction


This is just good, classic comfort food. I only made a couple of changes to her good recipe. She starts with round steak and tenderizes it herself; I just went ahead and started with cube steak. Also, I found the gravy a little flat, so I added some Worcestershire sauce, hot sauce and a smidgen of beef ‘Better than Bouillon”. Serve with mashed potatoes and biscuits or good yeast rolls.


List of Ingredients




1 lb. cube steak, cut into serving sized pieces
1/2 c. flour
1/2 t. salt
1/2 t. pepper
4 T. bacon grease
4 T. flour
2 c. milk
A few drops each of Worcestershire sauce and hot sauce
1 t. beef ‘Better than Bullion’


Recipe



Mix the flour, salt and pepper. Dredge the cube steak pieces in the flour mixture and refrigerate for a half an hour. Heat the bacon grease in a skillet over medium-high heat. Brown the cube steaks on both sides, lower the heat to low, cover and cook for about 15 minutes. Remove the cover and return the heat to medium-high, allowing the meat to crisp up. Remove from the pan and keep warm.

Leave all the browned bits in the pan and add more bacon grease to make 4 tablespoons, if necessary. Lower the heat to medium-low and sprinkle with the 4 T. flour, whisking well. Let the flour/grease mixture is well browned and smelling nutty and then slowly add the milk, whisking all the while. Add the Worcestershire sauce, hot sauce and ‘Better than Bouillon’. Let it come to a simmer and thicken, about 3-5 minutes. Taste and adjust seasoning (I always want more black pepper).

Serves 4