Country Fried Steak w/Onions & Gravy
Ingredients
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4 pieces round steak, pounded
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2 tablespoons cornstarch
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2 teaspoons garlic powder
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2 teaspoons onion powder
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1 teaspoon seasoning salt
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1 teaspoon course black pepper
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2 tablespoons unsalted butter
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3 sweet onions, thinly sliced
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1 cup All-Purpose flour
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1⁄4 teaspoon cayenne pepper
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2 tablespoons extra virgin olive oil
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2 cups beef stock (low-sodium)
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1 cup whole milk
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2 small sweet onions, sliced
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1 pound button mushrooms, cleaned & sliced
Directions
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Pound the steak until desired thickness.
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In a large plastic bag, combine the flour, cornstarch, onion powder, garlic powder, salts, black pepper, and cayenne pepper.
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Seal bag and shake to mix. Remove 1/3 cup of the seasoned flour mixture and set aside.
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Add the steak pieces, one at a time, to the bag. Seal and shake the bag to coat the steaks evenly.
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In a large frying pan over medium-high heat melt the butter with the olive oil. Reduce the heat to medium; add the steaks, and cook, turning once, until well browned, about 4 minutes on each side. Transfer to a plate and tent with aluminum foil to keep warm.
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Add the onions and mushrooms to same pan over medium heat and cook, stirring often, until soften, 5-7 minutes. Stir in the reserved 1/3 cup seasoned flour and cook, stirring often, for 1 minute.
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Add the beef stock and milk, bring quickly to a boil, stirring constantly, and de-glaze the pan, stirring to remove any browned bits from the pan bottom.
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Reduce heat to a simmer, stir in any accumulated juices from the browned steaks, and place the meat into the gravy.
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Cover and simmer over very low heat, stirring occasionally, until the gravy is very thick and the meat is fork tender, about 45 minutes.
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Taste and adjust the seasonings. Transfer to warmed individual plates and serve at once.
