Country Fried Steak

6 Servings

Country Fried Steak
6 servings

Note: I’ve used various meats for this recipe including pork, beef and chicken.

2 lb. beef, chicken or pork
2 ½ cups flour
2 eggs, beaten
2 Tbsp. milk
1/3 cup onions, minced
2 cups milk
Salt, black and red pepper, to taste

Cut the meat into equal portions, crosswise. Season. Using a meat mallet, pound out the meat, about ¼ inch. Season. Season 2 cups of flour. Dredge the steaks in the seasopn flour. Dip the steaks in the egg wash, letting the excess drip off.
Dredge the steaks in the season flour, coating each side completely. Add enough oil to a large skillet to fill about ½ inch of the pan. Heat the oil.
When the oil is hot, carefully lay the meat I the hot oil. Pan-fry the meat for 3-4 minutes on each side, or until golden. When all of the meat is fried, drain out most of the grease leaving the drippings. Lower your fire. Put the onions in the pan and saute. Stir in the remaining flour, cook for 2 minutes. If the gravy is too thick add a little more milk and if too thin, cook is a little longer. Season to taste. Spoon the gravy over each steak or serve on the side.

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