Country Fried Steak With Caramelized Onion Gravy

Country Fried Steak
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  • 60 mins
  • Prep: 20 mins,
  • Cook: 40 mins
  • Yield: 4 Servings
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This country fried steak is served with a delicious cream gravy made with sweet caramelized onions. Use seasonal sweet onions in the gravy.

See Also
Annie's Texas Chicken Fried Steak

What You'll Need

  • 1 to 1 1/2 pounds thin round steak, cut into serving-size portions
  • 1/4 to 1/2 cup shortening, for frying
  • 1 cup flour, divided
  • 1/4 cup cornmeal
  • 1 1/2 teaspoons seasoned salt
  • 2 large eggs
  • 1 large sweet onion (Vidalia, Texas Sweet, Walla Walla, etc.), chopped
  • 4 tablespoons butter, divided
  • 1/4 cup flour
  • 1 1/2 to 2 cups milk
  • 1 teaspoon Wyler's Beef & French Onion Seasoning or beef bouillon granules, or to taste
  • salt and pepper to taste

How to Make It

  1. In a medium skillet over medium-low heat, cook onion in 2 tablespoons of butter, stirring frequently, until very soft and golden in color, about 30 minutes. Set aside.
  2. Put 1/2 cup flour in a shallow bowl. In another shallow bowl, put 1/2 cup flour, 1/4 cup of ​cornmeal and seasoned salt. In a third bowl, beat eggs.
  3. In a large skillet over medium heat, melt shortening. You should have about 1/4-inch of melted shortening.
  1.  
  2. Pound steaks to tenderize; dredge each steak in flour, dip in egg mixture, then dredge in the seasoned flour and cornmeal mixture.
  3. Place in hot oil and cook for about 3 minutes on each side, or until done.
  4. Remove steaks; keep warm.
  5. Pour off the shortening; add 2 tablespoons of butter and cooked onions. Stir until butter has melted; add flour. Stir flour and onion mixture until smooth; continue cooking for about 1 minute.
  6. Add 1 1/2 cups of milk gradually, stirring constantly. Continue cooking until mixture has thickened. If gravy is too thick, add more milk. Sprinkle with about 1/4 to 1/2 teaspoon bouillon granules or a little beef base, then taste before seasoning with salt and pepper.
  7. Serve with mashed potatoes or rice.

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