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Country Style Steak Recipe

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This recipe for Country Style Steak, by , is from HOME COOKING Favorites from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Malloy
Added: Sunday, June 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 tsp dried thyme
3/4 tsp dried sage
Salt and pepper to taste
1/4 tsp red pepper flakes
2 1/2 lbs lean, "country style" beef steaks (or venison), 1/2" thick. Often sold as "cube" steak
peanut oil
6 tbs flour, more as needed
4 cups sliced onions
2 garlic cloves, chopped
3 cups cold water or beef stock

Directions:
Directions:
Combine pepper, thyme, sage, salt and red pepper flakes in a bowl and rub steaks well all over with mixture. Set aside at least 20 min, preferably 8 hours, covered in fridge.
Preheat oil in a large cast skillet or heavy saute pan over medium heat. Combine flour, with a pinch of salt, on a plate and dredge steaks. Brown steaks well on each side...the meat should sizzle but not "spit" when it hits the pan. As steaks "brown up" move them to a plate and hold.
Turn pan to low heat and add onions and garlic, saute until just tender. (If your pan has "gummed up, wipe it out a bit first, add a little oil if needed.) Sprinkle about 1 tbs of the leftover flour mixture over the vegetables, raise heat to medium and cook until golden, but don't burn. Add water or stock slowly, stirring constantly. (It helps to take pan off heat to do this, then put it back on when everything is stirred in...be sure to scrap up the bottom of the pan to get all yummy bits mixed in.)
Return steaks to pan, cover and simmer for 40 min. or until tender.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 - 20 min. prep; 40 min. cooking
Personal Notes:
Personal Notes:
Mashed potatoes are a must with this. Peas are great, or fresh green beans and sliced tomatoes. This is one of Sarah Tiemann's favorite meals at the beach.

-adapted from Bill Neal's Southern Cooking

 

 

 

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