Homemade Country Fried Steak...Mmmmmm!

Well here it is...the very first recipe!   I am soooo excited to share this with you.  Here is a little background on what it is and where it came from.

My Grandma Maurine is a mother of 7 children.  She raised her family on a farm in Nebraska.  She always cooked in a cast iron skillet and let me tell you it makes a world of difference!!!   I believe cast iron is a staple in cookware and each person should have 3 pieces.  Two skillets and a dutch oven.  You can find them at Walmart, Army Surplus, Bed Bath and Beyond...even Emeril has a set you can chose from!  It does require some maintenance but once they are seasoned well, it is very easy to maintain.

This is a very well seasoned cast iron skillet.  The more black it becomes the better.  The pores seal with  the oils and grease and make the surface a dream to cook on.  You need to know it takes time to season, so don't lose patience you have to age it in order for it to really be at it's best.

Back to my Grandma, she is one of the most amazing women God created.  She could make a shopping mall out of a Q-tip and a ! (yes, I borrowed that line from the movie 6 days and 7 nights, good flick!)  She is very resourceful, frugal and fun!   She never let anything hold her back and still doesn't.  She is going to be 98 this year!  She has taught me so much, cooking is only one thing and I treasure all I learned from her.  I will be sharing lot's of tips and recipes that I learned from her.

Here are the main ingredients you will need.  A cast iron skillet is a must!   Cubed beef steak, flour, Potatoes, Salt, and Pepper...Are you ready?   Here we go!!

Take about 1 cup of flour (per 4 cube steaks) and mix in Salt and Pepper.  We will be using a LOT of  salt and pepper so be ready.  I would recommend about 2 tsp of each to start.   Take the cube steak one at a time and in the bowl, use your fist to imbed the flour, flip and do the other side the same way.  It does not need to be thick just covered well.

While you are covering the steak with flour, heat your skillet and oil.  It needs to be hot before you sear the meat.  Add the steak.  Salt and Pepper it again, yes I said again.  Once it is very brown you will flip it.  Continue to flip it until there is no blood coming to the surface of the meat.

Add caption

Once the steak has been cooked thoroughly.  I add it to a skillet that holds the cooked steak.  Here is the secret!!!   Pay attention, it is what makes the world of difference.  At this point you want to pour a good portion of water, say half a cup and cover.  Let it sit and steam for at least 30 minutes.  I also put it in the oven at about 275 for an hour or two when I have time.    You may need to add additional water.  I also take the steak from the bottom and move it to the top of the stack in order to keep it all even.  This makes it soooo yummy!

The pan that you used to fry the steak in has all sorts of really yummy seasonings and steak pieces.  Don't take them out. Add flour instead, about half a cup and cook the flour for a minute or two.  Then slowly add milk and let it cook.  It will start to thicken.  Add milk until the gravy is the consistency you prefer.    CLUE:  the more flour you use the more milk it will require, and the more gravy it will produce.

Add caption

Completed Gravy!   Looks good...yeah...it tastes better...such a bummer this isn't a scratch n' sniff!

Country Fried Steak like you have never had before!   Tender and so tasty!  Enjoy!!! 

Tomorrow we will make the potatoes that accompany this.  I will introduce you to some creative ways to make them as well...see you then!