COUNTRY FRIED STEAK AND CREAM GRAVY|
2 to 2 1/2 lb. boneless round
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt or powder
1/2 c. vegetable oil
1/4 c. all-purpose flour
1/2 c. flour (all-purpose
1/2 c. milk
1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
Pound steak to 1/4-inch thickness; cut into serving
pieces. Sprinkle steaks with 1 teaspoon salt, 1/2 teaspoon
pepper and garlic salt/powder. Dredge steak in 1/2 cup flour
and dredge again. Brown steaks in hot oil in a large skillet.
Remove from skillet and drain on paper towels; set aside. Pour
off pan drippings; reserve 3 tablespoons; add 1/4 cup flour to
drippings; cook over medium heat until bubbly, stirring con-
stantly. Add 2 cups milk; cook until thickened; stir in salt
and pepper to taste. Add steak to gravy; reduce heat and
simmer 25 minutes.
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