Beef, Country Fried Steak

By MarieR

Ingredients

• Vegetable oil for frying
• 11 ⁄2 cups all-purpose flour
• 3 tablespoons cornstarch
• 1 tablespoon plus 1⁄4 teaspoon salt, divided
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon ground mustard
• 1 teaspoon paprika
• 3 ⁄4 teaspoon ground black pepper, divided
• 2 pounds cubed round steak
• 2 cups water

Details

Servings 6
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

In a 10-inch nonstick skillet, pour oil to a depth of 1⁄2 inch; heat oil to 350° over medium heat.
In a shallow dish, combine flour, cornstarch, 1 tablespoon salt, garlic powder, onion powder, mustard, paprika, and 1⁄2 teaspoon pepper. Dredge steak pieces in flour mixture, shaking off excess.
Cook steak, in batches, until browned, 3 to 4 minutes per side. Drain on paper towels. Remove oil from pan, leaving brown drippings in pan.
Add 2 cups water, remaining 1⁄4 teaspoon salt, and remaining 1⁄4 teaspoon pepper to skillet, whisking until smooth. Simmer gravy for 5 minutes, whisking occasionally.
Add steak back to skillet. Spoon gravy over top of steak. Reduce heat to medium-low. Simmer, covered, for 1 hour, or until gravy is thickened and steak is tender.