Country Fried Steak
½ cup flour
½ teaspoon salt
¾ teaspoon pepper
½ teaspoons paprika
½ pound boneless round steak, about ¾" thick, trimmed of excess fat
3 tablespoons bacon or ham fat
1½ cups milk
Salt and pepper
Cayenne
Mix flour, salt, pepper, and paprika in small bowl. Set aside 3 tablespoons of this mixture for gravy. Rub half the remaining seasoned flour into one side of steak. Place steak between two sheets of waxed paper and pound with flat side of meat mallet. Turn steak over, rub in the remaining half of the flour mixture, and repeat pounding process. Cut meat into serving pieces.
Heat fat over high heat in large heavy skillet. Brown meat about 2 minutes on each side over high heat. Lower heat, cover, and simmer meat for 45 minutes, until very tender, turning halfway through cooking time. Remove meat from skillet and cover with aluminum foil to keep warm.
Stir reserved flour mix into pan drippings. As soon as flour begins to brown, slowly add milk, stirring constantly. Cook over medium heat and stir until gravy is smooth and thickened. Add salt, pepper, and cayenne to taste. Pour over steaks and serve.
Yield: 4 servings
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