Southern Fried Steak

Where you see a border around an image, you can "Click" on the image to see larger picture.

While there are not pictures every step of the way, the description should be adequate. Email Uncle Ralph if you have any questions.

Ingredients:

ž cup all purpose flour

˝ tsp fresh ground pepper

Salt to taste

Four pieces of cubed steak (tenderized round steak)

1 medium or large chopped onion (reserve a little for the tomatoes)

1 cup +/- of milk or water

Place flour salt and pepper into paper or plastic bag that is big enough to hold the largest piece of meat.

Place each piece of steak (rinsed and dried) one at a time into the bag and shake until well covered.

Remove from the bag and shake off the excess flour.

Let the meat rest for a few minutes while pre-heating your favorite fry-pan to medium high heat.

Add about ź cup of olive oil to the pan when it is hot. If you want a more traditional flavor you can add a tablespoon of either bacon fat or butter to the olive oil.

Immediately add the pieces of meat. They may touch each other but must not overlap or the surfaces will not cook properly. If necessary, do this in batches.

Cook the meat until a light brown crust has formed and then turn each piece over and continue cooking.

Add chopped onions after the meat has browned on both sides. The time this takes will vary according to your utensils and stove and the amount you are cooking at a time.

Remove the meat from the pan and place on a draining rack or paper.

If you want a lot of gravy, add the remaining flour mix in with the onions.

Continue cooking until the onion is tender or translucent.

Whisk in milk making gravy that is of light to medium consistency. Remember, gravy will always double in thickness once it is removed from the heat.

Dinner is served!

See you later,
Uncle Ralph

Home Contact Recipes Uncle Ralph

Ingredients:	ž cup all purpose flour ˝ tsp fresh ground pepper Salt to taste Four pieces of cubed steak (tenderized round steak) 1 medium or large chopped onion (reserve a little for the tomatoes) 1 cup +/- of milk or water
Place flour salt and pepper into paper or plastic bag that is big enough to hold the largest piece of meat. Place each piece of steak (rinsed and dried) one at a time into the bag and shake until well covered. Remove from the bag and shake off the excess flour. Let the meat rest for a few minutes while pre-heating your favorite fry-pan to medium high heat. Add about ź cup of olive oil to the pan when it is hot. If you want a more traditional flavor you can add a tablespoon of either bacon fat or butter to the olive oil. Immediately add the pieces of meat. They may touch each other but must not overlap or the surfaces will not cook properly. If necessary, do this in batches. Cook the meat until a light brown crust has formed and then turn each piece over and continue cooking. Add chopped onions after the meat has browned on both sides. The time this takes will vary according to your utensils and stove and the amount you are cooking at a time. Remove the meat from the pan and place on a draining rack or paper. If you want a lot of gravy, add the remaining flour mix in with the onions. Continue cooking until the onion is tender or translucent. Whisk in milk making gravy that is of light to medium consistency. Remember, gravy will always double in thickness once it is removed from the heat.

	Dinner is served!