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Country Fried Steak With Cream Gravy

1 12 lbs cube steaks
12 tablespoon sea salt, freshly ground
12 tablespoon white vinegar
1 12 cups all-purpose flour
1 tablespoon black pepper, freshly ground
canola oil
2 tablespoons all-purpose flour
2 cups milk
14 teaspoon sea salt, freshly ground
12 teaspoon black pepper, freshly ground


Combine 1/2 tbsp sea salt and 1/2 tbsp white vinegar with a cup of water in a bowl or pan large enough to hold your meat. Stir until salt is dissolved. Add the cubed steak, and add additional water to cover the meat. Let this rest in the refrigerator for 2 hours. This will flavor the meat and make it tender. Combine 1 1/2 cups flour and 1 tbsp freshly ground black pepper; stir well. Remove the meat from the marinade, draining well. Dredge the meat in the flour mixture. Pour oil into a heavy skillet, to a depth of 1/2 inches. Heat to 375 degrees. Add the meat and fry a few pieces at a time, 6 to 7 minutes on each side or until lightly browned. Remove from the skillet and drain well on paper towels. Keep warm. Drain the pan drippings until you only have 2 tbsp of oil in the skillet. Place the skillet over low heat. Add 2 tbsp flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk and cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Stir in 1/4 tsp salt and 1/2 tsp black pepper. Serve the meat with the gravy. Enjoy.

Source: www.food.com