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Country Fried Steak And Gravy

1 cup vegetable oil
1 pound cubed steak, cut into 4 (4-ounce) pieces
Salt
Freshly ground black pepper
Poultry seasoning
1 egg, beaten
3 cups plus 3 tablespoons milk
1-1/2 cups plus 3 tablespoons all-purpose flour

Heat the oil in a heavy 9-inch cast iron skillet, to 360F. Season the steak
with salt, pepper, and poultry seasoning. Combine the egg with 3 tablespoons
of the milk. Put 1 1/2 cups of the flour in a 1/2 gallon zipper-lock plastic
storage bag and season with salt and pepper. Dredge the steaks in the flour,
coating each piece evenly and tapping off any excess. Dip the steak in the
egg wash, coating it completely and let the excess drip off. Dredge again in
the flour, shaking off any excess. Fry the steaks in the hot oil, until
golden brown on each side, about 3 minutes. Remove and drain on paper
towels. Season with salt and pepper.

Carefully pour off the oil, leaving behind about 1/4 cup along with the
brown bits. Reduce heat to medium and add the remaining 3 tbls. flour;
cook for 3 to 4 minutes, whisking constantly. Add the remaining 3 cups
milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce
the heat to medium-low. Season with salt and plenty of pepper. Cook
for 8 to 10 minutes, whisking constantly. The gravy should be thick
enough to coat the back of a spoon. Serve over steak with fresh biscuits
and corn on the cob.





   

 

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