Country Fried Steak with Sweet Onion Gravy
Submitted By: Taz

Ingredients:

4 Beef Cube Steaks - apx 8oz each*
Fresh Ground Black Pepper to taste
Kosher Salt to taste
½ Cup Canola Oil - can substitute shortening or lard if you choose
1 ¼ Cups All Purpose Flour - divided
2 Tbs Unsalted Butter
1 Large Sweet Onion - halved and sliced thin
4 Cups Low Sodium Beef Stock
-OPTIONAL-
1 tsp Dijon Mustard

Preparation:
  1. Bring your steaks to room temperature - Place 1 Cup of the flour in a shallow dish
  2. Season steaks with salt and pepper to taste making sure you get all sides
  3. Heat the oil in a large skillet over medium-high heat until shimmering (apx 350°F)
  4. Taking one steak at a time, dredge in the flour using the heel of your hand to press the flour into both sides making sure it is thoroughly coated - Shake off any excess and transfer to the hot oil - Allow to fry while spooning some of the oil over the top of the steak until nicely browned (apx 3 minutes) - Gently flip and fry for another 2-3 minutes or until nicely browned and cooked through - Transfer to a wire rack or absorbent paper and repeat with the remaining steaks (NOTE: Keep the cooked steaks warm in a 200°F oven until needed while you make the pan gravy)
  5. Once all the steaks are browned, add the butter to the oil and allow to melt and foam
  6. Once the butter is melted, add the onion along with a generous pinch of salt and sauté until onions are lightly browned (apx 10-12 minutes)
  7. Whisk in the remaining ¼ Cup of flour and continue to cook (constantly whisking) until flour is browned (apx 3-4 minutes)
  8. Add the beef stock and allow to simmer (whisking regularly) until nicely thickened (apx 7 minutes) - Whisk in the mustard (if using) - Adjust seasoning with additional salt and pepper to taste
  9. Serve the country fried steaks drenched with gravy alongside smashed potatoes, french fries, steamed rice, or noodles along with steamed or roasted vegetable of choice
* Cube steak is simply round steak that has been extra tenderized - You can take four 8oz top or
   bottom round steaks and using a meat tenderizer pound them to just under ¼ inch thick to
   make your own cube steaks