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Hazel Smith's Country Fried Steak with Onion Gravy

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  • Sprinkle steak with meat tenderizer and salt. Dredge steaks in 1/4 cup of flour. Heat oil in frying pan. When oil is hot, brown steak on both sides. Remove steak from pan. Reduce heat.
  • Stir in 2 Tbsp. flour and a dash of salt. Brown flour, add about 1 1/2 cups water. Return steak to pan. Add chopped onions. Cover simmer on low heat 20-30 minutes until the meat is tender.
  • If gravy is too thick add more water to make gravy the right consistency. Serve with hot buttermilk biscuits, whipped potatoes or hash browns and tossed salad.


This recipe appears in Hazel's cookbook and is actually a recipe courtesy of Alan Jackson.

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