Country Fried Steak with Homemade Gravy

I have been having a craving for country fried steak for the longest.  I did not want to go to a restaurant to make it, so I decided to make it for myself.  I was nervous about how it would come out; turns out I was nervous for nothing.  It was so good.  I had two plates.  I was tempted for a third, but decided to save room for dessert instead.  It was not hard at all.  When it came to the gravy, just in case mine didn't come out good, I bought a packet of country style gravy from the store.  It was a waste of $.89.  My gravy was so much better- full of flavor!  I know you will enjoy this meal.  Happy cooking and eating everyone!

Recipe: Country Fried Steak and Gravy (I found the recipe on a Southern Food website, but I tweaked it a lot, so it is courtesy of Southern Food and ME)!

Ingredients:
1 pound of Beef Chuck Steak
1/2 cup of all-purpose flour
1/2 teaspoon of paprika
1/4 teaspoon of black pepper
1/4 tbsp of garlic powder
Season All (for meat)
1/3 cup of milk
2 large eggs
Canola Oil for frying your meat

~GRAVY~
3 tablespoons of all purpose flour
1 cup of milk
1/2 cup of chicken broth
salt, pepper, and garlic to taste

Directions:

1. Trim any fat from the meat and cut into desired amount of serving-size pieces.  If your meat is thick, place plastic wrap over each piece and pound with a meat tenderizer until thinned to about 1/4-inch. 

2. In a large heavy skillet, heat about 1/4 inch of Canola oil over medium high heat. 

3. In a bowl, whisk 1/3 cup of milk with the two large eggs

4.  In a wide shallow bowl, combine the 1/2 cup of flour, paprika, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.  

5. Season your meat with the garlic power and season all (not heavy seasoning).  Then dip meat pieces in the egg mixture.  Let excess drip off into the bowl then dip the meat into the flour mixture.  Place on a plate and repeat with the remaining meat.  Make sure you get enough flour on the meat (coat it well).

6. When the oil in the skillet reaches 350-375 degrees, carefully add meat.  The oil will spatter, so use long tongs or a fork to turn meat over.  

7. Brown the meat pieces on both sides (about 2-3 minutes on each side.  Make sure your stove temp is not above medium high heat.  After all meat pieces are cooked.  Add all meat back to the pot and turn heat down to medium low heat.  Cover the skillet and let the steaks fry like chicken for about 10-12 minutes (I turned my meat over after five minutes and let the other side cook for the remaining 5-6 minutes).  

8. Remove the cover and let steak crisp for about 2 minutes.  Take steak from the pan and set aside so the grease can drain.

9. Leave about 2 tablespoons of drippings and the browned flecks of crust in the pan.  Sprinkle flour into the drippings and cook.  Stir for about 2 minutes or until the flour is lightly browned.  


10. Slowly add milk and broth; cook and stir well.  Continue cooking the gravy.  Make sure you continue to stir for about 3-5 minutes or until your gravy us thickened. 

11. Taste and add more seasoning (salt, pepper, or garlic) as needed.  Serve with steaks.