|
This is a classic that must be served with mashed potatoes.
Check out all of Linda's
Beef Recipes
using
various cuts of beef.
Learn about the history of
Chicken-Fried Steak.
Country-Fried Steak
3/4 cup all-purpose
flour
1/4 cup cornmeal
1 teaspoon salt
1 teaspoon pepper
4 beef cube steaks (approximately 1 pound)
2
eggs
2 teaspoons milk
4 tablespoons
vegetable oil divided
Gravy
In a pie plate or shall dish, combine flour, cornmeal, salt, and pepper. In another pie plate or shallow dish, beat eggs and milk. Coat steaks in flour mixture and then dip into egg mixture. Dredge in flour mixture again, and let stand 2 minutes.
In a large heavy frying pan
(I use my cast-iron frying pan) over medium-high heat, cook two prepared cube steaks in 2 tbsp. oil for approximately 5 to 7 minutes on each side or until lightly browned and cooked as desired. Remove cooked steaks and keep warm. Repeat with remaining oil and cube steaks.
Gravy:
1 tablespoon pan drippings
2 tablespoons all-purpose flour
1½ cups milk
1 teaspoon beef bouillon granules
1/8 teaspoon pepper
Salt to taste
From the frying pan, drain off all but 1 tablespoon of the pan
drippings. In the frying pan over medium heat, whisk in flour until well blended with the oil, cooking 1 minute. Gradually whisk in the milk until mixture is smooth; bring to a boil over medium heat. Boil for 2 minutes, stirring constantly; reduce heat to medium-low. Add beef bouillon, pepper, and salt to taste; simmer, uncovered, for 4 to 5 minutes, stirring occasionally. Remove from heat and serve over the steaks.
Makes 4 servings.
|