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Our Best Country Style Steak

with Gravy Recipe       2 servings        

​​​Not to be confused with chicken-fried steak, this is one of my recipes

that I gravitate to when I want a comfort meal.  It is made from cubed

 

 

steak, which has been tenderized by machine or by hand.  It can easily

 

 

be doubled or tripled and is so tender than you won't need a fork. 

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Since this recipe makes it's own gravy, I like to serve it with rice.  It's

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also great with mashed potatoes or noodles.  It has only a few simple

 

 

ingredients, so it goes together very quickly.  If you have beef stock,

 

 

use that instead of water for extra richness.

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About the ingredients. . .

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•  All-purpose flour-Always use fresh flour; it really does make a

 

 

   difference.

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•  Sea salt and black pepper

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•  Beef cubed steak-When I find large packs on sale, I separate it into

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   portion packs and freeze.  This way if we have company, it's so much

 

 

   easier to thaw.

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•  Cooking oil-I prefer using organic canola oil, but use the oil that you

 

 

    have found to be successful.  Olive oil or avocado oil does not work

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    for this recipe.

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•  Onions-Red onions do not work for this recipe, but sweet, yellow, or

 

 

    white onions are fine.  If you prefer to have smaller pieces of onion in

 

 

    your gravy, dice them instead.  You can also toss in a couple of

 

 

    cloves of garlic too!

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When cooking the meat, give it time to brown evenly, but not burn. 

 

 

See picture below.

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It's important to remove the meat before browning the onions.  That

 

 

way you get a nice even sear on them.

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Don't add too much water as the meat cooks, just cover with an inch

 

 

at a time and add as needed.

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KEYWORDS

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country style steak, country steak, best country style steak, family favorite, slow cooker

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Our Best Country Style Steak with Gravy Recipe

2 servings

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Ingredients

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•  ¼ cup all-purpose flour

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•  ½ tsp sea salt

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•  ½ tsp black pepper

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•  3 pieces beef cubed steak

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•  ¼ cup cooking oil

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•  1 medium onion, cut in half, then sliced

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You will need a medium skillet with a lid.

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Instructions

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1.   Mix the flour, salt and pepper in a large plate; dredge the cubed

 

 

     steak, shaking off excess.  Add more flour with the meat hammer if

 

 

     you think it needs it.

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2.  Heat a thin layer of cooking oil in skillet on medium heat; add the

 

 

     pieces of cubed steak gently; brown on first side; turn, then

 

 

     brown the other side.  Remove meat to a small plate.

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3.  Add the onions to the pan and stir while lightly browning.  Return the

 

 

     beef to the pan, cover with water* and cook up to 2 hours on low

 

 

     heat, just simmering.  You may need to replenish the water as it

 

 

     cooks; check often.  Take the lid off and let  it cook down about 30

 

 

     minutes before it's done to thicken the gravy,  watching closely.

 

 

     Serve with rice, mashed potatoes or noodles.  

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Info

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•  This recipe is easily doubled or tripled.  For 6 servings, I use

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    2 onions; it's really up to you.

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•  Wait until ready to serve to adjust seasoning.  

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•  A slow-cooker can be used for this.

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* Sometimes I add a teaspoon or 2 of beef bouillon (I like Better than Bouillon)

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   for additional flavor.  It does contain additional salt so keep that in mind,

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