Country Fried Steak Recipe
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:
- Bring your steaks to room temperature - Place 1 Cup of the flour in a shallow dish
- Season steaks with salt and pepper to taste making sure you get all sides
- Heat the oil in a large skillet over medium-high heat until shimmering (apx 350°F)
- 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)
- Once all the steaks are browned, add the butter to the oil and allow to melt and foam
- 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)
- Whisk in the remaining ¼ Cup of flour and continue to cook (constantly whisking) until flour is browned (apx 3-4 minutes)
- 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
- 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
