Country-Fried Steak with Gravy - Kraft Recipes Top
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Country-Fried Steak with Gravy

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Make It

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  • -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.
  • -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.


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