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Country Fried Steak With White Gravy
1
1
Cup Vegetable oil
Pound Round steak; cut into 4 (4−ounce) pieces
Salt
Freshly ground black pepper
1
3
1
1
Egg; beaten
Cup Plus 3 tablespoons milk
−1/2 Cup Plus 3 tablespoons all−purpose flour
/2 Fat; 0 Other Carbohydrates
Heat the oil in a heavy 9−inch cast iron skillet, to 360 degrees F. Using a
meat mallet, pound out the meat. Season the steak with salt and pepper.
Combine the egg with 3 tablespoons of the milk. Put 1 1/2 cups of the flour
in a shallow pan and season with salt and pepper. Dredge the steaks in the
flour, coating each piece evenly and tapping off any excess. Drip the steak
in the egg wash, coating it completely and letting the excess drip off.
Dredge again in the flour, shaking off any excess.
Fry the steaks in the hot oil, until golden brown on each side, about 3
minutes. Remove and drain on paper towels. Season with salt and pepper.
Carefully pour off the oil, leaving behind about 1/4 cup of the oil along
with the brown bits.
Over medium heat, add the remaining 3 tablespoons flour and cook for 3 to 4
minutes, whisking constantly. Add the remaining 3 cups milk, 1/2 cup at a
time, whisking constantly. Bring to a boil, then reduce the heat to
medium−low. Season with salt and plenty of pepper. Cook for 8 to 10 minutes,
whisking constantly. The gravy should be thick enough to coat the back of a
spoon. If it is too thick, add a little water to thin it.
Serve the fried steak and gravy with mashed potatoes and green beans.
Yield: 4 servings
Country Fried Steak With White Gravy
158
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