Post by chief_cook2 on May 18, 2007 13:19:49 GMT -6
Country Fried Steak with Gravy
1-1/2 cups, plus 2 TB all purpose flour
1/2 tsp. ground black pepper
8 (4 oz. ea.) tenderized beef round steak (have butcher run them through
cubing machine)
1 tsp. House Seasoning, recipe follows
1 tsp. seasoning salt (i.e., Lawry's or McCormick)
3/4 cup vegetable oil
1-1/2 teaspoons salt
4 cups hot water
1 bunch green onions, or 1 medium yellow onion, sliced
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 to 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, 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~~~
1 cup salt
1/4 cup ground black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6
months.
Yield: 1-1/2 cups.
1-1/2 cups, plus 2 TB all purpose flour
1/2 tsp. ground black pepper
8 (4 oz. ea.) tenderized beef round steak (have butcher run them through
cubing machine)
1 tsp. House Seasoning, recipe follows
1 tsp. seasoning salt (i.e., Lawry's or McCormick)
3/4 cup vegetable oil
1-1/2 teaspoons salt
4 cups hot water
1 bunch green onions, or 1 medium yellow onion, sliced
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 to 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, 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~~~
1 cup salt
1/4 cup ground black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6
months.
Yield: 1-1/2 cups.