Shelly's Recipe

COUNTRY FRIED STEAK WITH SWEET ONION GRAVY

Category: Beef

1 to 1 1/2 lbs 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 tsp seasoned salt
2 eggs
1 large sweet onion, chopped
4 tbsp butter, divided
1/4 cup flour
1 1/2 to 2 cups milk
1 tsp beef bouillon granules, or to taste
Salt and pepper, to taste

In a medium skillet over medium-low heat, cook onion in 2 tbsp butter until very soft and golden in color, about 30 minutes. Set aside.

Put 1/2 cup flour in a shallow bowl. In another bowl, put 1/2 cup flour, cornmeal and seasoned salt. In a third bowl, beat eggs

In the skillet you cooked the onions in, melt enough shortening until it is about 1/4 inch of melted shortening.

Pound steaks to tenderize, dredge in flour, dip in egg mixture, and then dredge in seasoned mixture. Place in hot oil and cook for about 3 minutes on each side, or until done. Remove steaks; keep warm.

Pour off shortening; add 2 tbsp butter and cooked onions. Stir until butter has melted; add flour. Stir mixture until smooth; continue cooking for about 1 minute. Add 1 1/2 cups 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 tsp bouillon, then taste before seasoning with salt and pepper. Serve with mashed potatoes.