Saturday, January 23, 2021

Country Fried Steak and Gravy

4 cups buttermilk, divided
8 (4-ounce) tenderized cube steaks
1 1/2 cups, plus 2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
2 teaspoons seasoning salt
2/3 cup vegetable oil
1 1/2 teaspoons salt
1 quart whole milk

At least one hour (and up to 12 hours) before cooking, place meat in a large bowl and cover with 2 cups buttermilk. Cover bowl and place in refrigerator.
Combine 1 ½ cups flour and ¼ teaspoon of pepper in a small bowl. Sprinkle the meat with the seasoning salt, and then dredge it in 2 cups buttermilk and then flour.
Heat 1/2 cup oil in a heavy skillet or electric skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.
Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly.
Slowly add the whole milk, stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low. Cover the pan, and let simmer for 30 minutes.

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