April 11, 2010

COUNTRY FRIED STEAK WITH PAN GRAVY


 
1 3/4 lb. round steak, sliced 1/2 inch thick
2 eggs
2 tbsp. water
1/3 c. all-purpose flour
1/3 c. cornmeal
1 tsp. salt
1/2 tsp. pepper
Flour
4-6 tbsp. oil
 
PAN GRAVY:
2 tbsp. flour
About 1 1/2 c. milk
1/2 tsp. salt
1/8 tsp. pepper
 
Pound steak to 1/4 inch thickness, cut into 6 pieces. Beat eggs and water together in pie plate. Mix flour, cornmeal, salt and pepper on waxed paper. Dip steaks first in plain flour, then in egg mixture. Dip in seasoned flour mixture to coat well.Brown meat, 3 pieces at a time, in hot oil on both sides in a large heavy skillet. Return all meat to skillet; lower heat; cover. Cook 20 minutes or until tender.
Remove steaks to heated platter. To prepare pan gravy, pour off all but 3 tablespoons of the pan drippings; blend in flour. Stir in milk, salt and pepper. Continue cooking and stirring until gravy thickens and bubbles 1 minute. If gravy is too thick, add more milk.

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