Country Fried Steak with Buttermilk Gravy

This is real Southern comfort food. The buttermilk is an unsual ingredient in gravy but it tenderizes the steak and tastes wonderful. It took me a while before I would first try this recipe because of the buttermilk, but once I did, I was hooked. The gravy doesn't "look" good until the cheese is added but don't let this fool you. This is really a delicious dish and is one that after you have it started, can be left to cook on low with minimal attention.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 2  lbs  round steaks, cut into serving-size pieces (pound it to get it as thin as possible)
•  salt and pepper
•  flour, to dredge steak pieces
• 1  tablespoon  oil
• 1  large onion, chopped
• 1  cup water
• 1  cup buttermilk
• 1  cup  shredded sharp cheddar cheese

Directions

1. After pounding steak, season with salt and pepper then dredge in flour.
2. Place oil in a large skillet and heat on medium-high.
3. Brown steak in oil.
4. Add onion and cook until tender.
5. Add water and buttermilk and stir.
6. Lower heat to medium-low and cook steak, covered, until tender, about 1 hour.
7. Stir occasionally.
8. The"gravy" will look as if the buttermilk and water are separating at this point.
9. Do not be concerned.
10. When the cheese is added, everything blends together to make a delicious gravy.
11. Just before serving, add cheese and stir to melt.