COUNTRY FRIED STEAK WITH SAWMILL GRAVY

Country Fried Steak with SawMill Gravy image

Provided by Linda Griffith

Time 40m

Number Of Ingredients 14

Previous Next

4 medium cubed steaks, about a half pound
2 c all purpose flour
3 large eggs, beaten
1/2 c buttermilk or evaporated milk
2 tsp black pepper
1 tsp garlic powder or onion powder
1/2 tsp salt
2 c canola oil
SAWMILL GRAVY
2 or 3 Tbsp pan drippings from steak
2 or 3 Tbsp flour (1 tbs per 1 tbs of oil)
1 1/2 c evaporated milk
1 tsp black pepper
1/2 tsp salt

Steps:

1. Combine dry ingredients in one bowl and the egg and milk in another.
2. Heat the two cups of oil in a heavy skillet, on medium, until a small drop of water sizzles when dropped in.
3. Coat steak in the flour mixture and then the milk and egg mixture and dredge back into the flour mixture.
4. Gently place in the frying pan and fry until the juices on top start oozing red. Gently flip over with a fork to keep grease from splattering. Fry on the other side for about 5 minutes. This will depend on the thickness of the steak. Remove from pan.Drain on paper towel lined plate
5. Discard all of the pan drippings except for two or three Tbs.
6. Whisk the flour into the drippings, stirring continuously for about two minutes.
7. Whisk in the milk making sure to blend all lumps into a smooth gravy. Add salt and pepper and stir until mixture thickens, about 5 or 6 minutes. Put the steak back in the pan with the gravy and simmer for a couple of minutes.