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| Country Fried Steak and Gravy |
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Gravy is served over the steak. Also good over mashed potatoes Serves 4 Ingredients 4 (4 ounce) cube steaks 1/2 teaspoon salt, divided 1 3/4 teaspoons ground black pepper, divided 1 cup all-purpose flour 2 eggs, lightly beaten 1/4 shortening (or lard) 1 cup milk Directions Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again. Heat shortening in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Salt and pepper to gravy to taste, should be quite peppery. |
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