Ingredients

How to make it

  • 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!

Reviews & Comments 7

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • twill10 8 months ago
    yummieeeeee...thx
    Was this review helpful? Yes Flag
  • missdebbie 4 years ago
    I MAKE MINE THIS WAY BUT I USE I/2 WATER AND 1/2 MILK IN MY GRAVY NO ONIONS OR MUSHROOMS IN MY GRAVY,THOUGH.I LIKE TO USE MUSHROOMS ONIONS&GREEN PEPPERIN MY PHILLY CHEESESTEAK, ALONG WITH MOZZARELLA CHEESE, TRY THAT FOR A GREAT SANDWICH OR SUB.
    Was this review helpful? Yes Flag
    " It was excellent "
    annieamie ate it and said...
    Thanks for the new recipe to try! Its sounds so good!
    Was this review helpful? Yes Flag
  • binky67 5 years ago
    Love the cooking tips, nice recipe, thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    Sounds like a wonderful recipe, Deb! Nice gravy, and great cooking tips!
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    from one sooutherner to another Delicous stuff high5
    Was this review helpful? Yes Flag
    " It was excellent "
    dragonwings647 ate it and said...
    Sounds like a winner to me. Great post. Thanks
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes