Steve's Southern Country Fried Steak
First thing you will need to do is get cubed steak from your local butcher shop or grocery store. Back at home, in a large deep sided frying pan fill about a quarter inch up with vegetable oil. Heat on med high until about 350 degrees.
In a shallow dish mix flour and seasonings (garlic salt, paprika, black pepper, Lawry's salt. Steve doesn't have exact measurements, it always kind of changes depending on his mood). Coat each piece of cubed steak in the flour mixture. Then let the steak sit for a couple minutes to absorb the coating. Recoat the steak one more time then you are ready to fry. You will cook for about 4-5 minutes per side until brown and crispy. Let steak rest on paper towel lined plate.
For easy gravy use two packets of country gravy mix and prepare as directed, except substitute milk for water. Steve says this is just as tasty as making gravy from scratch and 'less of a pain in the butt'. I still got him to share with me 'the pain in the butt' way to make the gravy.
How to make gravy from scratch: Dispose of grease from the frying pan carefully, leaving browned bits from the steak and about 1/4 cup of the grease. Sprinkle 1/2 cup flour into the grease. Using a wooden spoon mix flour with grease, browned bits and 4 tablespoons of butter, creating a golden-brown rue. Now, whisking constantly, pour in 2 cups of milk. Let it come to a boil to thicken the gravy. Be prepared to add more milk if you need to thin it out a bit. Add salt and pepper and cook for 5 minutes or so until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned. Serve your meal with mashed potatoes slathered in gravy and enjoy ya'll!
Stay tuned: Next lesson from my Southern gent, how to skin a rattle snake.... just kidding!