Country-Fried Steak with Gravy
Makes:
6 to 8 servings
Total Time:
1 hr 40 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Beef Entrees
what you need
- 8 to 10 pieces cubed steak (approximately 2-1/2 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup all-purpose flour
- 4 to 6 tablespoons vegetable oil
- 2 cans (10.75-ounce each) condensed beef broth, divided
- 1 large yellow onion, sliced into thin rings
- WHITE RICE
- 3 cups water
- 1-1/2 teaspoons salt
- 4 tablespoons butter
- 1-1/2 cups long-grain white rice
make it
-Generously season meat on both sides with salt and pepper.
-Place flour in a resealable plastic bag and add meat, a few pieces at a time, shaking to coat all sides. Place floured meat on a piece of waxed paper next to cooktop, reserving 1/4 cup flour.
-Pour 4 tablespoons oil into a heavy, flat-bottomed 12-inch skillet with a tight-fitting lid. Heat oil over medium-high heat on stovetop for about 1 minute, and then add steak pieces. Brown meat for approximately 3 minutes per side, or until crispy and dark brown. (You may have to brown meat in batches.) Set aside.
-Add remaining 2 tablespoons oil and reserved flour to skillet. Cook and stir until smooth. Add 1 can broth and stir.
-Return meat to skillet and reduce heat to low. Place onions on top of meat. Pour remaining 1 can broth over meat and onions. Place lid on skillet, and simmer over very low heat for approximately 45 minutes, or until meat is tender and gravy has thickened.
-Serve over white rice.
WHITE RICE:
-In a 2-quart pot with a tight-fitting lid, combine water, salt, and butter. Bring to a rolling boil over medium-high heat on stovetop. Add rice, stirring well.
-Cover and reduce heat to the lowest possible setting. Cook for 18 minutes, or until water is absorbed and rice is tender.
Notes
