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Country-Fried Steak with Gravy




Source of Recipe


Paula Deen


List of Ingredients




to 10 pieces cubed steak (about 2 1/2 lbs.)
Salt and pepper

1 cup all-purpose flour

1/4 cup vegetable oil

1 large onion, sliced into thin rings

3 beef bouillon cubes OR 2 cans beef broth OR 3 tsp. granulated beef bouillon



Recipe



Generously season the meat on both sides with salt and pepper. Place the flour in a resealable plastic bag and add steak to the bag, several pieces at a time, shaking to coat all sides.

Place floured meat on a piece of waxed paper next to the cooktop.

Pour oil into a 12-inch heavy, flat-bottomed skillet with a tight-fitting lid. Heat the oil over medium-high heat for about a minute, then add steak pieces. Brown the meat in batches on each side until it is crispy and dark brown, about 3 minutes per side. After all the meat is brown, return to the skillet and reduce the heat to low.

Distribute the onion rings over the top of the meat.

Dissolve the bouillon in 2 1/2 cups water, or use the canned broth. Pour over the meat and onions. Place the lid on and cook over very low heat for about 45 minutes, until the meat is tender and the gravy has thickened.

Serve over white rice. Makes 6-8 servings.