Recipe

Tims To-die-for Scratch Country Style Steak With Gravy Recipe

Add Step-by-Step Photos	Debntim / All my dishes 1 year ago This is my husband’s signature authentic Southern scratch recipe ~ it’s the best I’ve ever had! Everyone who's ever eaten it begs for the recipe. With simple, inexpensive ingredients, it’s truly YUMMY! Just read through the directions, and fo... More Prep:15m Cook:90m Servings:4	Debntim
	southernstyle cheap scratchgravy yumm comfortfood

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Ingredients

1-2 pounds cubed beef steak

self rising flour

hot water

salt / pepper to taste

1 pound fresh mushrooms (or substitute at least one 8-oz can)

1 large Vidalia onion

cooking oil (canola, safflower, or peanut is the best)

Directions

This one's for you, Kelly!

To prepare the meat: salt and pepper the meat, then shake it (we use a gallon zip lock bag ~ it’s SO easy that way!) in self-rising flour. Shake off all excess flour.

Heat 1/2 cup of cooking oil (we use canola, peanut, or safflower but any will work) in your frying pan ~ at least 350 degrees. You want your oil to be HOT but don’t want it to burn. Sear the meat FAST on both sides ~ you’re NOT trying to cook it done at this point. Take the meat up and set aside on plate. If it’s seeping out blood, that’s good; this is part of the secret to good country style gravy.

Now, for the gravy ~ leaving about 1/4" of oil and ALL drippings, if there are any, in the pan, sauté the onions and mushrooms. In your large glass mixing cup, put about 3 tablespoons of self-rising flour, then add, whisking constantly so the flour doesn’t lump, 12 ounces of HOT water and 1 tablespoon of beef base (if you have to use bullion, use extra because it isn’t as rich as beef base). Mix thoroughly until flour, water, and beef base are all dissolved. Pour SLOWLY into heated pan ~ medium-high heat- with onions and mushrooms (this is the original pan that you sautéed them in), stirring constantly. Let mixture come to boil ~ keep stirring ~ have a glass of hot water handy so that if the gravy starts to thicken too quickly, you can add a little hot water. Once the gravy thickens a bit, turn it down so that it just barely pipes (simmers).

Back to the meat ~ add the steak to the gravy, making sure that the gravy covers the meat, and turn to VERY LOW heat. Let simmer for about an hour (yes, really ~ this is part of the secret to TENDER country-fried steak), stirring occasionally. Just don’t let your gravy get too thick. Make sure that you keep hot water handy so that as the gravy thickens, you can add a wee bit at a time. It’s better to have to add a little water along the way than to get your gravy too loose / runny. Taste the gravy for seasoning and add salt / pepper to your taste.

Now, that’s the secret to REAL Southern country-fried steak from REAL Southern countrified people! HA! My husband's patent is pending on this one, so you can’t sell or publish it! ;-)

To top off the Southern meal, serve with mashed potatoes or rice and a green veggie ~ we like green beans or spinach. Enjoy and let us know how you like it!

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