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Ingredients
- GRAVY Ingredients:
- 1 lb meat (I mostly use top round roast)
- salt
- ground cumin
- freshly ground black pepper
- ground coriander
- 1-2 eggs
- 1/2 cup all purpose flour
- 1/2 cup of canola oil
- 2 Tbsp of water
- 1/4 cup of the same oil you used to cook steak
- 1/3 cup of flour
- Approximately 2 cups of milk
- Salt and pepper to taste
Preparation
Step 1
Directions
Slice the meat across the grain, creating 1 cm thick steaks.
Place ready steaks on top of the board and using a meat tenderizer, beat the meat starting from one point until the end without missing a single spot.
Turn over the meat to make sure you tenderize the meat from both sides.
Using a meat tenderizer is advised to have evenly tender meat, turning even the chewier meat into something really juicy. If you do not have a meat tenderizer, use the opposite side of the knife blade to achieve a similar result. You will need to beat the meat a little longer with this method.
Liberally sprinkle salt, cumin, black pepper and coriander on both sides of the steaks. I usually add a little extra ground coriander, since it is the main spice which adds the most flavor to the dish.
Whisk 1-2 eggs in a small bowl, place flour on a plate.
Put both the eggs and the flour near the stove top to make it easier to work with. Heat the skillet in medium-high heat.
Pour the oil. Once the oil is heated, the first step is to soak each steak in the egg from both sides.
The second step is to coat both sides of the steak with flour.
Preheat oven at 350 degrees F.
Place the steaks on the skillet, fry them until golden from the bottom.
Turn over once they reached the desired color.
Once golden from both sides, place the steaks into the oven-safe baking dish.
Pour 2 Tbsp of oil from the skillet on top of the steaks evenly.
Also pour 2 Tbsp of water over the steaks.
Wrap the baking dish with a foil to ensure even cooking. This will also prevent burning of the steak crust.
Take the steak out in about 20 minutes.
Serve with the sides you desire.
Country Gravy:
Directions:
After frying all of the steak, pour off most of the grease, leaving about 1/4 cup.
Sprinkle the flour over the grease and using a whisk, mix the flour with the grease making a loose roux.
When the mixture is a golden color, slowly pour in milk, while continuing to whisk. The gravy will become thick.
Add more milk if necessary to keep the gravy from getting too thick.
Season with salt and pepper.
Serve with Country Fried Steak.