Traditional country fried steak and gravy takes several forms. Seasonings and gravy preferences vary with geographic regions. You can season the flour with your favorite seasoning mix or add a little Cajun seasoning for a spicy version. Substitute milk for the broth and leave out the onion slices to make the white gravy that is traditional in some areas. Many cooks prefer to return the steak to the gravy to simmer while the gravy thickens.
Things You'll Need
- Vegetable oil
- Heavy skillet
- 2 shallow dishes
- 1 cup flour
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. garlic powder
- 1 egg, beaten
- 4 pieces cube steak or tenderized round steak
- 1 small onion, thinly sliced
- 2 cups beef broth
- Cooling rack
Heat approximately 1/2 inch of vegetable oil in a heavy skillet over medium-high heat.
Reserve 2 tbsp. of flour to use in the gravy. Add the salt, pepper, and garlic powder to the remaining flour in a shallow dish. Stir to mix in the seasonings evenly.
Beat the egg into the milk in the other shallow dish.
Dredge the steaks in the seasoned flour, coating both sides in flour. Shake off excess flour.
Dip the steaks into the milk mixture, turning to coat both sides.
Dredge the steaks again in flour.
Fry the steaks in the hot oil until golden brown, approximately 3 to 4 minutes on each side. Remove the steaks from the hot oil and drain on the cooling rack.
Pour off all but approximately 2 tablespoons of the oil. Return the skillet to the heat and add the onion slices. Saute the onion for one minute, then add the reserved flour. Stir the flour, onions and oil, cooking until the flour is golden brown.
Add the beef broth slowly, whisking to mix the flour and broth. Cook the gravy, stirring, until it is thick, approximately 5 to 8 minutes. Taste and adjust the seasoning.
Serve the gravy over the steak.
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