Country-Bumpkin Fried Steak

By carvalhohm

Ingredients

• 4 beef cubed steaks (1-1/4 pounds total), pounded to 1/4-inch thickness
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 3/4 cup buttermilk
• 3/4 cup yellow cornmeal
• 1/2 cup vegetable shortening
• 3 tablespoons all-purpose flour
• 1 1/2 cups milk

Details

Servings 4
Adapted from mrfood.com

Preparation

Step 1

Season steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.

Place buttermilk in shallow dish. Place 3/4 cup cornmeal in another shallow dish. Dip steaks in buttermilk then in cornmeal, coating completely.

In large deep skillet, heat shortening over medium-high heat until hot but not smoking. Add steaks and cook 3 to 4 minutes per side, or until cooked through and coating is golden. Drain on paper towel-lined platter and cover to keep warm.

Add 3 tablespoons flour, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper to skillet. Cook 2 to 3 minutes, or until flour is browned, stirring constantly. Add milk and stir until gravy thickens. Serve steaks topped with gravy.