Heat the oil in a heavy 9-inch cast iron skillet, to 360. Season the steak with salt, pepper, and poultry seasoning. Combine the egg with 3 tbs of the milk. Put 1 1/2 cups of the flour in a 1/2 gallon zipper-lock plastic storage bag and season with salt and pepper.
Dredge the steaks in flour, coating each piece evenly and tapping of any excess. Dip the steak in the egg wash, coating it completely and let the excess drip off. Dredge again in the flour, shaking off any excess. Fry the steaks in the hot oil, until golden brown on each side, about 3 minutes.
Remove and drain on paper towels. Season with salt and pepper. Carefully pour off the oil, leaving behind about 1/4 cup along with the brown bits. Reduce heat to medium and add the remaining 3 tbs flour; cook for 3-4 minutes, whisking constantly.
Add the remaining 3 cups milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce the heat to medium-low. Season with salt and plenty of pepper. Cookfor 8-10 minutes, whisking constantly. The gravy should be thick enough to coat the back of a spoon.
Originally Submitted
8/26/2010
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