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Country Fried Steak with Sweet Onion Gravy

User Rating2.7 out of 5 (3 Reviews)  Write a Review

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Ingredients:

  • 1 to 1 1/2 pounds thin round steak, cut into serving-size portions
  • 1/4 to 1/2 cup shortening, for frying
  • 1 cup flour, divided
  • 1/4 cup cornmeal
  • 1 1/2 teaspoons seasoned salt
  • 2 large eggs
  • 1 large sweet onion (Vidalia, Texas Sweet, Walla Walla, etc.), chopped
  • 4 tablespoons butter, divided
  • 1/4 cup flour
  • 1 1/2 to 2 cups milk
  • 1 teaspoon Wyler's Beef & French Onion Seasoning or beef bouillon granules, or to taste
  • salt and pepper to taste

Preparation:

In a medium skillet over medium-low heat, cook onion in 2 tablespoons of butter until very soft and golden in color, about 30 minutes. Set aside.

Put 1/2 cup flour in a shallow bowl. In another shallow bowl, put 1/2 cup flour, 1/4 cup cornmeal and seasoned salt. In a third bowl, beat eggs.

In a large skillet over medium heat, melt shortening. You should have about 1/4-inch of melted shortening.

Pound steaks to tenderize, then dredge each in flour, dip in egg mixture, then dredge in seasoned flour-cornmeal mixture. Place in hot oil and cook for about 3 minutes on each side, or until done. Remove steaks; keep warm. Pour off the shortening; add 2 tablespoons of butter and cooked onions. Stir until butter has melted; add flour. Stir flour and onion mixture until smooth; continue cooking for about 1 minute. Add 1 1/2 cups of milk gradually, stirring constantly. Continue cooking until mixture has thickened. If gravy is too thick, add more milk. Sprinkle with about 1/4 to 1/2-teaspoon Shakers or bouillon, then taste before seasoning with salt and pepper. Serve with mashed potatoes or rice.
Serves 4.

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1 out of 5 1 out of 5
Tasteless...December 27, 2007By jacinta2030
"Out of a scale of 1-10, I'd say I'm a 6.5 when it comes to being an experienced cook. This recipe produced a bland rubbery tasting steak when used with Bottom Round steak. The coating didn't stick, and it turned mushy while waiting for the gravy to cook. The gravy was thick, but not enough seasoning to give it any flavor. If you look at the ingredients, its pretty much onions and milk and only a scant amount of seasoning. Onions and milk doesn't sound too appealing does it? I should stick to the tried and true Cooks Illustrated recipes, I swear they give me good results 8 out of 10"

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