Country Fried Steak

This recipe makes a hearty and delicious meal. Country Fried Steak is an American version of schnitzel, in which the meat is breaded and pan fried. Then, for the American version, the pan drippings are used to make the milk gravy. This recipe is easy to make but does take a bit more time. Because it simmers for an hour, it is good to make when you can get it started, take care of something else, then get back to it to finish it.

When I made this recipe, I pounded the steak a bit to make in thinner, but this recipe works fine with a thicker cut of steak. Also, my gravy turned out a bit thicker than usual, probably because I used too much flour in the gravy. You can add more seasonings to the gravy, such as paprika, chili powder, or garlic powder.

Country Fried Steak 

• 1 pound boneless round steak
• 1/2 cup flour
• 1 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 egg, beaten
• 1/4 c. oil
• 1/4 c. water
• 1 medium onion, sliced
• 1 1/2 cup milk

Cut steak into four pieces. Coat with flour, salt, and pepper. Dip steak into egg, then into the seasoned flour (reserve remaining flour). Heat oil in skillet over medium heat; brown steak on both sides. Add water and onion, cover; simmer for one hour. Drain excess fat. To make gravy, remove steak from skillet, add 1/4 cup seasoned flour with milk. Stir until mixture comes to a boil; continue stirring until gravy is thickened. Serve gravy over steak. Enjoy!