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Chyenn  (Level: 210.7 - Posts: 1332)
Sat, 15th Aug '09 4:59 PM


Fried Cubed Steak and Country Milk Gravy

4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sugar
1 teaspoon cayenne pepper
2 tablespoons paprika

Mix flour and seasonings in a shallow bowl. Dredge steak in flour mixture, coating thoroughly.

Add 1/2 inch oil to a large, heavy skillet. Heat to approximately 350 degrees. Place steak in hot oil carefully and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

For gravy:
1/4 cup all-purpose flour
2 cups evaporated milk
2 cups water, divided
3/4 teaspoon ground black pepper
1/2 teaspoon salt

Mix 2 cups milk with 1 cup water, set aside.

Pour off most of the fat from the pan after frying steak, leaving 3 tablespoons.

Return pan to medium-low heat and add flour. Using a whisk, stir vigorously until roux forms, scraping any brown bits from bottom of pan. Add salt and pepper. Reduce heat to low and let the roux cook 3 to 5 minutes, stirring often. Watch closely so it doesn't scorch. The browner the roux, the darker the gravy will be.

Remove from heat, add milk mixture in a steady stream, whisking the whole time to prevent lumps. Return to medium heat and continue cooking, stirring constantly. Bring gravy to a boil, reduce heat and simmer to desired thickness. Add more salt and pepper to taste. Add water if a thinner gravy is desired.

Bushyfox  (Level: 174.4 - Posts: 2402)
Tue, 25th May '10 5:03 PM

I found that a couple of teaspoons of French Onion Soup mix powder enhances the flavor of the country gravy.

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