Bubba's Country-Fried Steak and Gravy
Source of Recipe
David
List of Ingredients
Bubba's Country-Fried Steak and Gravy Recipe
1 1/2 cups, plus 2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
8 (4-ounce) tenderized beef round steak (have butcher run them
through cubing machine)
1 teaspoon House Seasoning, recipe follows
1 teaspoon seasoning salt
3/4 cup vegetable oil
1 1/2 teaspoons salt
4 cups hot water
1/2 teaspoon monosodium glutamate (recommended: Ac'cent), optional
1 bunch green onions, or 1 medium yellow onion, sliced
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Recipe
Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl.
Sprinkle 1 side of the meat with the House Seasoning and the other
side with the seasoning salt, and then dredge the meat in the flour
mixture. Heat 1/2 cup oil in a large heavy skillet over medium-high
heat. Add 2 or 4 of the steaks to the hot oil, and fry until browned,
about 5-6 minutes per side. Remove each steak to a paper towel-lined
plate to drain. Repeat with the remaining steaks, adding up to 1/4
cup more oil, as needed.
Make the gravy by adding the 2 tablespoons remaining flour to the pan
drippings, scraping the bottom with a wooden spoon. Stir in the
remaining 1/4 teaspoon pepper, and the salt. Reduce the heat to
medium and cook, stirring frequently, until the flour is medium brown
and the mixture is bubbly. Slowly add the water and the Ac'cent, if
using, stirring constantly. Return the steaks to the skillet and
bring to a boil over medium-high heat. Reduce the heat to low, and
place the onions on top of the steaks. Cover the pan, and let simmer
for 30 minutes.
House Seasoning:
Mix ingredients together and store in an airtight container for up to
6 months.
Yield: 1 1/2 cups
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