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The Flavor of Route 66 - Country Fried Steak

Guest Author - Sandy Moyer

Country Fried Steak

  • 4 beef cube steaks
  • meat tenderizer
  • 1/4 cup flour
  • 5 T. cornmeal
  • 1 egg, beaten
  • 1/4 cup vegetable oil
  • 1 T. butter
  • 2 T. flour ( approximately)
  • 1-1/2 cups milk
  • 1/2 cup finely chopped onion
  • salt and pepper to taste

Preparation -
Sprinkle meat tenderizer over the cube steaks. Combine the flour, cornmeal, salt and pepper. Beat the egg in a separate bowl. Dredge the steaks in the flour/cornmeal mixture, then in the beaten egg, then the flour/cornmeal mixture again. Heat oil in a skillet. When the oil is hot, fry the breaded steaks for about 5 to 7 minutes per side or until lightly browned. Remove the steaks from the pan to a paper towel lined plate; set aside.

To prepare the creamed gravy -
Add flour and a dash of salt to the pan drippings in the skillet. Lightly brown the flour over medium heat. Add the milk and butter, stirring constantly to prevent lumps. Cook and stir until thickened to the desired consistency, adding additional flour if needed.

Return the steaks to pan. Add the chopped onions. Cover and simmer on low heat for 20 to 30 minutes or until the meat is tender.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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