Country Fried Steak with Brown Gravy
Country fried steak is one of my favorite comfort foods. My favorite way to prepare country fried steak is to salt and pepper the steaks, dredge them in flour, and then shallow fry them. You can also coat the steaks in an egg wash before dredging them in flour and deep fry them. I refer to this method as chicken fried steak. With chicken fried steak, I serve a milk gravy over mashed potatoes. But with the country fried steak, I serve a simple brown gravy over white rice. The best way to start this dish is to buy round steaks that are about 1/2 inch thick, and pound them out yourself. This way you can control the quality of the meat. Gravy is something that has always come very easy to me, because my mother made a gravy or sauce with almost every meal. For the first time in my life, I got lumpy gravy a few weeks ago. I could not believe it! I never understood how lumps were created, but I found out. I was distracted by my toddler while I was whisking in my water. When I got distracted, I didn’t whisk in my water as fast as I usually do. I poured the liquid too slowly, and it went to a lumpy mess.
Here are my tips for perfect gravy or sauce:
- Add cold liquid to the roux for connivence, if you have something warm, add warm. I have used both methods, and both produce the same results.
- Always cook the roux for at least 2-3 mintues before adding liquid
- Always add all the liquid at once, not a little at a time, and quickly (yes it does create alot of steam, dont be afraid, just keep your face out of the way)
- Use a whisk because it is easier
- A roux is the fat, flour, and dry spices, you can use any type of fat or combination, I frequently use olive oil
- Your liquid can be stock, water, wine, or milk. You can add cream and pre-prepared sauces to your gravy for extra flavor
- Don’t forget, anytime is a great time for sauce or gravy. Don’t let the yummy brown bites on the bottom of the skillet go to waste
- 1-2 small round steaks per person
- kosher salt
- 4 tablespoons flour
- 4 cups water or beef stock
- 1 tablespoon worcestershire sauce
- vegetable oil
- Prepare steaks by pounding them out with the larger side of the meat mallet. Salt and pepper steaks and dredge in flour.
- Add enough vegetable oil in large skillet to be about 1/8 inch deep. Fry steaks until browned over medium heat. Remove steaks from pan.
- Add enough flour to pan to make the roux, about 4 tablespoons. Add additional salt and pepper. Brown flour till it is deep in color and fragrant over medium heat.
- Whisk in 4 cups cold water or beef stock. Add worcestershire sauce. Bring to a boil over high heat, and reduce to a simmer. Simmer for about 10 minutes before serving. Serve with steamed white rice and roasted vegetables.