Country Fried Steak with White Gravy
Source of Recipe
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List of Ingredients
1 cup vegetable oil
1 pound round steak, cut into 4 (4-ounce) pieces
Salt
Freshly ground black pepper
1 egg, beaten
3 cups plus 3 tablespoons milk
1 1/2 cups plus 3 tablespoons all-purpose flour Recipe
Heat the oil in a heavy 9-inch cast iron skillet, to 360
degrees F. Using a meat mallet, pound out the meat. Season the steak
with salt and pepper. Combine the egg with 3 tablespoons of the milk.
Put 1 1/2 cups of the flour in a shallow pan and season with salt and
pepper. Dredge the steaks in the flour, coating each piece evenly and
tapping off any excess. Drip the steak in the egg wash, coating it
completely and letting the excess drip off. Dredge again in the
flour, shaking off any excess. Fry the steaks in the hot oil, until
golden brown on each side, about 3 minutes. Remove and drain on paper
towels. Season with salt and pepper. Carefully pour off the oil,
leaving behind about 1/4 cup of the oil along with the brown bits.
Over medium heat, add the remaining 3 tablespoons flour and cook for
3 to 4 minutes, whisking constantly. Add the remaining 3 cups milk,
1/2 cup at a time, whisking constantly. Bring to a boil, then reduce
the heat to medium-low. Season with salt and plenty of pepper. Cook
for 8 to 10 minutes, whisking constantly. The gravy should be thick
enough to coat the back of a spoon. If it is too thick, add a little
water to thin it. Serve the fried steak and gravy with mashed
potatoes and green beans.
Yield: 4 servings
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