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Country-Fried Steak with Gravy

Kraft Memeber Recipe
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Makes: 6 to 8 servings Total Time: 1 hr 40 min
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
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