This country fried steak is served with a delicious cream gravy made with sweet caramelized onions. Use seasonal sweet onions in the gravy.
- 1 to 1 1/2 pounds thin round steak, cut into serving-size portions
- 1/4 to 1/2 cup shortening, for frying
- 1 cup flour, divided
- 1/4 cup cornmeal
- 1 1/2 teaspoons seasoned salt
- 2 large eggs
- 1 large sweet onion (Vidalia, Texas Sweet, Walla Walla, etc.), chopped
- 4 tablespoons butter, divided
- 1/4 cup flour
- 1 1/2 to 2 cups milk
- 1 teaspoon Wyler's Beef & French Onion Seasoning or beef bouillon granules
- Salt and pepper to taste
In a medium skillet over medium-low heat, cook onion in 2 tablespoons of butter, stirring frequently, until soft and golden in color, about 30 minutes. Set aside.
Put 1/2 cup flour in a shallow bowl. In another shallow bowl, put 1/2 cup flour, 1/4 cup of cornmeal and seasoned salt. In a third bowl, beat eggs.
In a large skillet over medium heat, melt shortening. You should have about 1/4-inch of melted shortening.
Pound steaks to tenderize; dredge each steak in flour, dip in egg mixture, then dredge in the seasoned flour and cornmeal mixture.
Place in hot oil and cook for about 3 minutes on each side, or until done.
Remove steaks; keep warm.
Pour off the shortening; add 2 tablespoons of butter and cooked onions. Stir until butter has melted; add flour. Stir flour and onion mixture until smooth; continue cooking for about 1 minute.
Add 1 1/2 cups of milk gradually, stirring constantly. Continue cooking until mixture has thickened. If gravy is thick, add more milk. Sprinkle with about 1/4 to 1/2 teaspoon bouillon granules or a little beef base, then taste before seasoning with salt and pepper.
Serve with mashed potatoes or rice.