This can be the basis of a wholesome, tasty, easy-to-cook dinner
This is a way of cooking a tenderized beef steak, usually round steak. In a restaurant, it is usually coated with a thick batter and deep-fat fried, with all the healthy goodness that implies. This recipe is much healthier, and also more traditional, often called Country Fried Steak. It is served with mashed potatoes, so make some before you make this recipe, and also prepare a vegetable, say green beans or corn.
The steak should be absolutely lean. You can use an ordinary piece of steak if you are prepared to pound it with the edge of a plate for quite a long time, or you can use a tenderized steak that is ready to go. Put the steak on a cutting board, cover it with ample flour, seasoned with salt and black pepper, and either pound it with the edge of a plate, a meat hammer or whatever, working as much flour as possible into both sides of the meat. A tenderized steak does not need much pounding, and the flour works in readily.
Heat a plate in the oven, and have it ready there. Put a tablespoon or so of butter for each steak into a frying pan, and fry the steak over a moderate heat until quite well done, or to your taste, turning occasionally. When it is done, put it on the plate in the oven to keep warm. There should be some flour and butter in the frying pan. If there is not enough, add some more butter and flour and stir until bubbly. Now pour in a half or two-thirds of a cup per steak of milk or half-and-half, and scrape the pan while the milk thickens and bubbles, and turns a light tan with bits of brown in it. Remove from the heat.
Put some mashed potatoes and vegetables on the plate beside the steak, and pour the cream gravy over the potatoes and steak. You are ready to eat!
Composed by J. B. Calvert
Created 25 March 2001