COUNTRY FRIED STEAK

DINNER’S READY… COME AND GET IT!!!

COUNTRY FRIED STEAK “BUCKET STEAK”  WITH BROWN GRAVY AND FRIED POTATOES

Usually I start out making fried potatoes and using the oil from the potatoes to cook my steak then use THOSE drippings for my brown skillet Gravy that I make to go OVER my potatoes for the meal.

take your steak and make sure it is poked full to be tender… nothing worse than tough bucket steak.

Then take self rising flour and dredge your steak in the flour shake off excess, before dropping in the very hot oil.. keep the oil hot but be careful and turn down when needed and then back up, your oil is a temperamental thing and you do not want to burn it or your steak. Because remember we are planning to use the oil for our gravy…. so if it looks like it is getting too hot turn it down or add a little more oil.. DON’T MAKE IT SWIM IN OIL though very important. Salt and pepper and garlic powder to season your steak.
get it crispy and breaded on the outside and DONE on the inside… take it off and put it on something to drain.. I use a roasting pan with slits to drain mine on and my fried potatoes as well..

Next take your oil and add a tab of butter,,,, take 3 Tbsp. self rising flour and sprinkle around pan in the hot oil. take wooden spoon and stir vigorously, let brown.. will smell like peanuts cooking almost, keep stirring. will get thick, have a open can of evaporated milk ready, and pour slowly while still stirring vigorously. Then take water (I don’t measure, maybe a cup may need more if very thick but not too much) and pour into the pan slowly as you stir, turn down heat and let thicken… serve hot over top your fried potatoes…

VERY GOOD SOUTHERN MEAL BUT NOT RECOMMENDED FOR DIETERS… THIS IS A HEART ATTACK ON A PLATE…. BUT OH SO GOOD!!!