Along with this recipe in Country Recipes and other Interesting Stuff, Bob Holt includes an anecdote about his mother's method for tenderizing the steak with the edge of a plate when she made her country style steak and gravy.
Country Style Steak and Gravy
- 1 cup canola oil or hog lard
- 1 pound round steak, cut into 4-ounce pieces
- Salt and pepper to taste
- 1 egg, beaten with 3 tablespoons milk
- 3 cups milk
- 1½ cups and 3 tablespoons all-purpose flour
Heat the oil to about 350° to 360°. Season the well-beaten pieces of steak; then coat with flour, shaking off the excess. Dip the pieces in egg wash, allow to drain, and dip back in the flour. Gently shake off the excess, and brown the pieces on both sides for about 3 minutes. Remove the meat, and reserve ¼ cup grease and all the bits and pieces in the bottom of the pan. Add 3 tablespoons flour and 3 cups milk to the pan. Whisking constantly, continue cooking the gravy for about 4 minutes on medium-low heat. Season with salt and pepper to taste, and cook another 8 to 9 minutes. The gravy should be the consistency of heavy cream. If it’s too thick, add a little water. Plate the steak over mashed potatoes or rice, and generously cover with gravy.
This recipe comes from Country Recipes and Other Interesting Stuff by Bob Holt. Read more about the cookbook here.
The photo and recipe above are for Country “Fried” Steak with Milk Gravy, not Country Style Steak. Country Style Steak includes no egg wash, just dredging of the pounded round steak in flour, salt and pepper, well browning it in the oil, then adding water to cover and simmering slowly till a thick brown gravy is achieved and the meat is fall-apart tender!
I should have added…. With all due respect!!!