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Country-Fried Steak and Gravy

Course Main Course
Cuisine American
Servings 8

Ingredients

  • 1/2 teaspoon freshly ground black pepper
  • 8 tenderized beef round steak 4-ounce, often called cubed steak
  • 1 teaspoon seasoning salt
  • 3/4 cup vegetable oil
  • 1½ teaspoons salt
  • 4 cups hot water
  • 1/2 teaspoon monosodium glutamate MSG
  • 1 bunch green onions or 1 medium yellow onion, sliced
  • 1 teaspoon House Seasoning recipe below

House Seasoning:

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Instructions

  1. Combine 1 1/2 cups flour and 1/4 teaspoon of the pepper in a small bowl. Sprinkle 1 side of the meat with one teaspoon of the House Seasoning and the other side with the seasoning salt, and then dredge the meat in the flour mixture.
  2. Heat 1/2 cup oil in a large heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil, and fry until browned, about 5-6 minutes per side.
  3. 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.
  4. 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.
  5. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly.
  6. Slowly add the water and the MSG, stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan and simmer for 30 minutes.

Recipe Notes

The House Seasoning can be stored in an airtight container for up to 6 months.