Country Fried Steak And Gravy
Instructions:
- 1 cup vegetable oil
- 1 pound cubed steak, cut into 4 (4−ounce) pieces
- Salt
- Freshly ground black pepper
- Poultry seasoning
- 1 egg, beaten
- 3 cups plus 3 tablespoons milk
- 1−1/2 cups plus 3 tablespoons all−purpose flour
- Heat the oil in a heavy 9−inch cast iron skillet, to 360F.
- Season the steak with salt, pepper, and poultry seasoning.
- Combine the egg with 3 tablespoons of the milk.
- Put 1 1/2 cups of the flour in a 1/2 gallon zipper−lock plastic storage bag and season with salt and pepper.
- Dredge the steaks in the flour, coating each piece evenly and tapping off any excess.
- Dip the steak in the egg wash, coating it completely and let 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 along with the brown bits.
- Reduce heat to medium and add the remaining 3 tbls. flour; 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.
- Serve over steak with fresh biscuits and corn on the cob.