steak - Country Fried, w/Onion Gravy
Source of Recipe
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Recipe Link: http://southernfood.about.com/cs/vidaliaonions/a/onion_recipe_2.htm steak - Country Fried, w/Onion Gravy
2 tablespoons + 2 tablespoons butter, separated
1 large chopped sweet onion (Vidalia, Texas Sweet, etc.)
1/2 cup + 1/2 cup + 1/4 cup flour , separated
1/4 cup cornmeal
1 1/2 teaspoons seasoned salt
2 large eggs
1/4 to 1/2 cup shortening for frying
1 to 1 1/2 pounds thin round beef steak,
...cut into 4 pieces and pound to tenderize
1 1/2 - 2 cups milk
1/4 to 1/2 teaspoon beef bouillon granules,
...or to taste
salt and pepper to taste
Cook the onion with 2 tbsp. of butter in a medium frying pan,
using a medium/low heat, until very soft and golden in color.
Set aside.
Put 1/2 cup flour in a shallow bowl.
In another shallow bowl, put another 1/2 cup flour, the cornmeal
and the seasoned salt.
Beat the eggs in a 3rd bowl.
Melt the shortening in a large frying pan over a medium heat.
(There should be about 1/4 inch of melted shortening).
Dredge each steak each in the flour, then dip in the egg mixture,
then dredge in the cornmeal mixture.
Place in hot oil and cook for about 3 minutes on each side, or to
desired doneness.
Remove the steaks and keep warm.
Pour the shortening off/out.
Add the other 2 tablespoons of butter and the cooked onions.
Stir until the butter has melted.
Add the 1/4 cup of flour.
Stir until fairly smooth. Continue cooking for about 1 minute.
Slowly add 1 1/2 cups of milk, stirring constantly.
Continue to cook until the mixture has thickened. (If the gravy
is too thick, add more milk.)
Sprinkle with about 1/4 to 1/2 teaspoon of bouillon. Taste before
adding any more bouillon or the salt and pepper.
Makes 4 servings.
Serve with mashed potatoes or rice.
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