Country Fried Steak

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photo by PanNan photo by PanNan
photo by PanNan
Ingredients:
8
Serves:
4

ingredients

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directions

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

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Reviews

  1. Thanks Cousen; really great. Billy Moser
     
  2. 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.
     
  3. 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!
     
  4. 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.
     
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Tweaks

  1. 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!
     

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