Country Fried Steak and Gravy

In a large skillet add enough cooking oil for frying – about 1/4 inch or so and turn on the burner to medium heat.

Begin by beating 1 egg in a bowl and add 1 cup of milk and whisk together

In another bowl add 1 and 1/2 cups of all purpose flour, salt, pepper, onion powder and paprika. Use the tines of a fork to press out any lumps and combine the flour and seasonings together.

Once your cooking oil is heated and ready, you can test by adding a pinch of the flour mixture and if it is sizzling the oil is ready, take each piece of cubed steak and add to the flour mixture and coat. Then add to the milk/egg mixture and coat, then back to the flour mixture and coat again. Shake off excess flour and add to the skillet for cooking. Continue with all the pieces and discard the milk mixture. You will want to keep the flour mixture to make the gravy.

Cook the meat until the edges start to look golden brown and turn, cooking about 4 minutes per side. Remove the meat to a paper towel lined plate to remove excess oil.

To make the gravy – remove some of the oil from the pan leaving a couple of tablespoons ( I use an empty coffee can to discard grease, it’s not a good thing to pour down your sink) and add about 1/4 cup of the remaining flour mixture. Stir to incorporate in the cooking oil and yummy bits left behind from frying the meat. Add salt and pepper to taste and cook the flour mixture until it begins to brown. When the flour has cooked until brown, slowly pour in 2 cups of whole milk stirring to combine. It will only take a few moments to thicken and your gravy is done. If you feel it’s too thick add a little more liquid until you get the consistency you like.