EM1097 PDF Print E-mail

 


Country Fried Steak and Gravy
(EM# 1097)


1 ½ lb cubed steak, cut into serving size pieces
1 c all purpose flour
1 tsp salt
½ tsp pepper
1 tsp paprika
2 eggs, beaten with 1 tbsp water
Canola oil for frying about 1 ½ c, depends on size of skillet
1 onion, diced fine
¼ c flour, all purpose
2 c beef stock
1 tsp thyme

 

Mix 1 c flour, salt, pepper and paprika in a shallow dish.  Place egg mixture in another shallow dish.  Heat oil in a skillet large enough to hold all the beef.  Heat oil to medium-high heat.  Place steaks one at a time in the seasoned flour mixture, then in egg mixture, then back to flour mixture.  Place coated steaks on a rack until all pieces are coated.  When all are coated, place beef carefully into oil.  Cook steaks about 5 minutes on each side and golden brown.  You may need to turn down heat a little to prevent burning.  When done, remove steaks to rack.  Pour off all but ¼ c drippings in pan.  If you need to add oil make ¼ c total.  Add onion to oil and saute` until golden and translucent.  Add flout and whisk together for 2 minutes.  Add thyme and broth slowly.  Whisk until thickened.  Serve gravy over steaks




   

 


 

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