Country Fried Steak & Gravy
Today I'm sharing how to make the meat and the gravy. We always ate this with white gravy when I was a kid. I don't really make the gravy much now, because my husband doesn't eat it, (hence no pic of the gravy), but it's really good either way. You may also like it with brown gravy, which is especially yummy on mashed potatoes.
4 (4 ounce) cube steaks (you can also use hamburger)
1/2 teaspoon salt or garlic salt, divided
1 3/4 teaspoons ground black pepper, divided
1 cup all-purpose flour
2 eggs, lightly beaten
1/4 cup oil (enough so that you have about an 1/4 inch of oil in skillet)
1 cup milk
Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
Heat oil in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.
Tips & Suggestions:
This would also be a great recipe to use with chicken or pork chops.
If you like shortcuts, in the seasonings section, they have gravy mixes in the white or brown.
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