Country Fried Steak
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Country Fried Steak Recipe
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- 1/2" thick round steak
- Have round steak cut about ½ inch thick, or a little thinner.
- Put it on a board and cut it into serving pieces.
- Pound it with the edge of a heavy saucer.
- Put the steak into a bowl and cover with buttermilk and let it soak at least an hour and two hours is better.
- Remove from buttermilk and shake the milk off, do not dry it with a towel.
- Sprinkle with salt and pepper and pat flour into the meat. It should be well coated.
- Melt enough shortening in a heavy iron skillet almost to cover the meat.
- When the shortening is hot, but not "boiling-hot," put the meat in.
- Brown on one side and then the other.
- Turn only once.
- Drain excess shortening from skillet.
- Add about two heaping tablespoons of flour and salt to drippings.
- Stir constantly until the flour is nice and brown. (Brown over a moderate heat in order not to have a burned taste.)
- Slowly add milk, stirring constantly.
- Cook until as thick as desired.