Country-Fried Steak With Gravy
10 pieces about 2 1/2 pound cubed steak
Salt and pepper
1 cup all-purpose flour
1/4 cup vegetable oil
1 large yellow onion -- sliced into thin rings
3 beef bouillon cubes -- or two 10.75 ounce cans condensed beef broth
Generously season the meat on both sides with salt and pepper. Place
the flour in a resealable plastic bag and add the steak to the bag,
several pieces at a time, shaking to coat all sides. Place the
floured meat on a piece of waxed paper next to the cooktop.
Pour the oil into a heavy flat-bottomed 12-inch skillet with a tight
fitting lid. Heat the oil over medium-high heat for about a minutes,
then add the steak pieces. Brown the meat on each side until crispy
and dark brown, about 3 minutes per side. It may all fit into the
skillet, or you may have to brown the meat in two batches. After
browning, place all the meat in the skillet and reduce the heat to
low. Distribute the onion rings over the top of the meat.
Dissolve the bouillon cubes or granulated bouillon in 2 1/2 cups
water, or use the canned broth. Pour the beef bouillon over the meat and onions.
Place the lid on the skillet, and cook over very low heat for about 45
minutes, until the meat is tender and the gravy has thickened.
Serve over white rice.
NOTES : Chicken-fried steak is cubed steak floured, fried and
served with white gravy. Country fried steak is cubed
steak floured, fried, and served with a brown gravy, often
with onions. Both are delicious, stick-to-your-ribs
dishes. Enjoy.
_._,_._,_
10 pieces about 2 1/2 pound cubed steak
Salt and pepper
1 cup all-purpose flour
1/4 cup vegetable oil
1 large yellow onion -- sliced into thin rings
3 beef bouillon cubes -- or two 10.75 ounce cans condensed beef broth
Generously season the meat on both sides with salt and pepper. Place
the flour in a resealable plastic bag and add the steak to the bag,
several pieces at a time, shaking to coat all sides. Place the
floured meat on a piece of waxed paper next to the cooktop.
Pour the oil into a heavy flat-bottomed 12-inch skillet with a tight
fitting lid. Heat the oil over medium-high heat for about a minutes,
then add the steak pieces. Brown the meat on each side until crispy
and dark brown, about 3 minutes per side. It may all fit into the
skillet, or you may have to brown the meat in two batches. After
browning, place all the meat in the skillet and reduce the heat to
low. Distribute the onion rings over the top of the meat.
Dissolve the bouillon cubes or granulated bouillon in 2 1/2 cups
water, or use the canned broth. Pour the beef bouillon over the meat and onions.
Place the lid on the skillet, and cook over very low heat for about 45
minutes, until the meat is tender and the gravy has thickened.
Serve over white rice.
NOTES : Chicken-fried steak is cubed steak floured, fried and
served with white gravy. Country fried steak is cubed
steak floured, fried, and served with a brown gravy, often
with onions. Both are delicious, stick-to-your-ribs
dishes. Enjoy.
_._,_._,_
