Side Pannel
Country-Fried Steak
Ingredients List
- 4 Beef cube steaks (each
- -5-oz.)
- 2 Eggs
- 2/3 c Milk
- 3/4 c All-purpose flour
- 1 ts Salt
- 1 1/2 c Saltine cracker crumbs
- 1/4 c Vegetable oil
Directions
GRAVY
1/4 c All-purpose flour
1/4 c Vegetable oil
2 3/4 c Milk
1/4 c Minced onion
1 ts Salt
1 ts Pepper
In a medium mixing bowl, beat eggs and 2/3 cup milk. Whisk in 3/4 cup flour
and 1 teaspoon salt. Pour cracker crumbs into a soup plate or pie pan. Dip
steaks first into the egg mixture and then into the cracker crumbs. Press
crumbs into steaks. In a 12-inch skillet over medium-low heat, heat 2
tablespoons oil. Place prepared steaks in the heated skillet, and fry for 6
minutes on one side. Add the remaining two tablespoons oil, and fry 6
minutes on the other side. Remove steaks from pan. Prepare gravy: Stir 1/4
cup flour into drippings in the skillet. Add enough oil to wet the flour.
Stir flour and oil until fully mixed; a bit at a time, whisk in milk, and
deglaze the pan. Add onions, and after the milk comes to a boil, cook 1
minute longer. Stir in salt and pepper. Return steaks to pan, and cook
another 20 minutes over very low heat. When turning steaks or moving them
to the platter, slide a large spatula under the steak so as not to tear off
the now moist batter. Spoon gravy over steaks, and serve. Makes 4 servings.
MasterCook formatted by Ethel Snyder
1/4 c All-purpose flour
1/4 c Vegetable oil
2 3/4 c Milk
1/4 c Minced onion
1 ts Salt
1 ts Pepper
In a medium mixing bowl, beat eggs and 2/3 cup milk. Whisk in 3/4 cup flour
and 1 teaspoon salt. Pour cracker crumbs into a soup plate or pie pan. Dip
steaks first into the egg mixture and then into the cracker crumbs. Press
crumbs into steaks. In a 12-inch skillet over medium-low heat, heat 2
tablespoons oil. Place prepared steaks in the heated skillet, and fry for 6
minutes on one side. Add the remaining two tablespoons oil, and fry 6
minutes on the other side. Remove steaks from pan. Prepare gravy: Stir 1/4
cup flour into drippings in the skillet. Add enough oil to wet the flour.
Stir flour and oil until fully mixed; a bit at a time, whisk in milk, and
deglaze the pan. Add onions, and after the milk comes to a boil, cook 1
minute longer. Stir in salt and pepper. Return steaks to pan, and cook
another 20 minutes over very low heat. When turning steaks or moving them
to the platter, slide a large spatula under the steak so as not to tear off
the now moist batter. Spoon gravy over steaks, and serve. Makes 4 servings.
MasterCook formatted by Ethel Snyder
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