Country Fried Steak (or liver) Recipe
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Category: |
Category: |
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steak |
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Ingredients: |
Ingredients: 1½ lb cubed beef steak (or venison steak that is cubed)
½ cup buttermilk
½ tsp salt
½ tsp Lawry's seasoning salt
½ tsp fresh ground black pepper
¾ cup all purpose flour
1 cup oil
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Directions: |
Directions:Dredge meat in buttermilk. Season meat with seasoning and pepper. Dredge meat to
coat in flour( if you want more crust then dredge in egg or buttermilk again then recoat with more flour)
Heat oil over medium heat until it is hot test by dropping just little flour into the hot oil. If hot enough it will bubble and sizzle. place coated meat into hot oil and cook until side of meat in oil is browned. Turn meat and cook golden brown on other side. Remove from oil and reserve. the meat can be eaten as is or slow cooked in gravy. |
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Gravy |
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Ingredients: |
Ingredients: ¼ cup oil from frying steak above
¼ cup all purpose flour
½ cup finely chopped onion
½ cup milk
1 can Mushroom soup
1 can water
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Directions: |
Directions:Remove all oil from the pan that the steak was cooked in except ¼ cup. Keep all crumbles that are in the pan. add the flour and the onion and stir slowly over low heat until the onion is cooked and the flour turns brown( darker the roux the darker the gravy will be). this is the roux. add milk and mushroom soup and enough water to get correct thickness of the gravy. This gravy can be spooned over the meat or biscuits. or if you want return the meat to the gravy and slow cook on lowest heat for 2 hours stirring occasionally so it does not burn. the meat will be falling apart when you finish. |
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Personal
Notes: |
Personal
Notes: I prefer the meat slow cooked in the gravy but sometimes I am in a hurry and will not wait for the additional time to cook. Also sliced liver can be cooked same way.
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