Country Fried Steak

Submitted by Karl E. Moser

• Ingredients: 8
• Serves: 4

ingredients

• 1 1⁄2 lbs sirloin steaks ((pinned)( if not pinned use a mallet to tenderize))
• 1⁄2 cup flour
• salt
• fresh pepper, ground
• 2 tablespoons bacon grease or 2 tablespoons lard (you can use a oil like canola)
• 2 tablespoons Wondra Flour (or another gravy flour)
• 2 cups half-and-half
• 4 tablespoons sweet creamy butter

directions

1. Trim visible fat from meat and cut into 4 equal serving pieces.
2. Mix flour, salt, and pepper in a shallow, wide bowl and dredge each piece of meat in it, coating well on both sides.
3. Heat grease or oil until hot but not smoking in a heavy, wide skillet with a lid.
4. Brown the meat pieces on both sides, turn heat down a bit, cover and let steak fry like chicken for 15 to 20 minutes, until done. Remove cover and let steak crisp for about 5 minutes.
5. Take steak from the pan and drain.
6. Leave about 2 Tbsp of drippings and all the browned flecks of crust in the pan.
7. Turn the heat a bit lower, sprinkle Wondra flour int o the drippings and stir to keep from lumping while it browns.
8. Slowly add half and half, stirring.
9. Let it cook until thick, about 3 to 5 minutes.
10. Taste and add seasoning, if needed.
11. Return the steaks to the gravy and cook an additional 5 mins or so.
12. Serve on plate, Mashed potatoes, maybe some green beans with country ham.

Reviews

[cookmoe]

Thanks Cousen; really great. Billy Moser

 

[Uniqleeme]

Really good, I am so happy I understand how to make country gravy now. I sprinkled a little Knorr Beef to get it beefy, yum! Thank you for a great recipe.

 

[crazycookinmama]

Sooooo good! The bacon grease is what really sets it apart. I free handed the gravy as I only had milk instead of Half and Half, and I added some extra salt and pepper.....Super good and great informative directions. Thanks for a great recipe!

 

[PanNan]

Excellent recipe for that other Southern steak - not to be confused with Chicken Fried Steak (which is more battered and cooked faster). The sirloin would give this such excellent beefy flavor, but I used cube steaks, and they were great, too. I didn't have bacon grease or lard, so I used Crisco, and just used the left over seasoned flour for the gravy. The recipe doesn't mention when to add the butter, so I never used it. It was delicious without it.