Country Fried Steak with Biscuits & Gravy 8/06 #806

Categories:
beef, low country, New 2006, sauces, ToTryAgain

1 1/2 cups flour
2 tablespoon flour
1/2 teaspoon pepper
4 beef round steaks; tenderized
2 teaspoon seasoned salt
1 cup buttermilk
2/3 cup vegetable oil
1 1/2 teaspoon Salt
1 quart whole milk

Combine 1 1/2 cup flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle both sides of the meat with the seasoned salt and then dredge the meat in the buttermilk and then the flour. Heat 1/2 cup oil in a heavy 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. Add more oil as needed. Drain steaks on a paper towel. Make the gravy by adding 2 tablespoons flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in remaining 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and mixture is bubbly. Slowly add the milk, stirring constantly. Put steaks and biscuits on a plate and pour gravy over. Serve this with a dollop of apple butter on the plate. See biscuit recipe #807

Contributor: Paula Deen

Yield: 4 servings