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Country-Fried Steak

 

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4 beef cube steaks (each 5-oz.)

2 eggs

2/3 cup milk

3/4 cup all-purpose flour

1 teaspoon salt

1 1/2 cups saltine cracker crumbs

1/4 cup vegetable oil

(GRAVY): 1/4 cup all-purpose flour

1/4 cup vegetable oil

2 3/4 cups milk

1/4 cup minced onion

1 teaspoon salt

1 teaspoon pepper

 

In a medium mixing bowl, beat eggs and 2/3 cup milk. Whisk in 3/4 cup flour and 1 teaspoon salt. Pour cracker crumbs into a soup plate or pie pan. Dip steaks first into the egg mixture and then into the cracker crumbs. Press crumbs into steaks. In a 12-inch skillet over medium-low heat, heat 2 tablespoons oil. Place prepared steaks in the heated skillet, and fry for 6 minutes on one side. Add the remaining two tablespoons oil, and fry 6 minutes on the other side. Remove steaks from pan. Prepare gravy: Stir 1/4 cup flour into drippings in the skillet. Add enough oil to wet the flour. Stir flour and oil until fully mixed; a bit at a time, whisk in milk, and deglaze the pan. Add onions, and after the milk comes to a boil, cook 1 minute longer. Stir in salt and pepper. Return steaks to pan, and cook another 20 minutes over very low heat. When turning steaks or moving them to the platter, slide a large spatula under the steak so as not to tear off the now moist batter. Spoon gravy over steaks, and serve. Makes 4 servings.

by Ethel Snyder 

 

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