Crispy fried chicken, field peas simmered with savory pork, crusty cornbread hot from the skillet, three-layer caramel cake, homemade peach ice cream-old-time dishes like these have made Southern cooking a cherished tradition. Southern cousins, Courtney Taylor and Bonnie Carter Travis, both experienced cooks and writers, now bring that traditon to you.
4 pieces of round steak (3 or 4 inches square and 1/4 inch thick)
1 cup all-purpose flour
1 teaspoon baking powder
1 egg
2 tablespoons water
Vegetable oil as needed (CriscoŽ is recommended.)
Salt and black pepper
For the gravy:
1/4 cup vegetable oil (CriscoŽ is recommended.)
1/4 cup all-purpose flour
2 cups whole, sweet milk
Salt and black pepper
To prepare the steak: Preheat oven to warm. Pound each piece of steak well on both sides with a tenderizing mallet, or buy "cubed" round steak at the market. * Do not buy pieces labeled "minute steaks," as they are often too thin or made from inferior cuts of beef.
In a plastic or paper bag, mix flour and baking powder well. In a shallow pan, beat the egg and water together with a fork or wire whisk. Place steak pieces in the bag and turn it over and over, making sure to coat all surfaces well. Dip coated pieces in the egg mixture, and then coat again well in the flour mixture.
Into a heavy skillet, pour just enough oil to cover the bottom completely and heat to medium-high. Place steaks in hot oil, and dust the top sides with salt and pepper. When bottom sides are golden brown, turn steaks over and dust again with salt and pepper. Fry until bottom sides are golden brown. Continue to cook and turn steaks until the blood stops running out (5 to 10 minutes). Remove the steaks and drain them briefly in a shallow, oven-proof dish lined with paper towels. Remove the towels and place the dish in the warm oven. Reserve oil and drippings in the skillet.
To prepare the gravy: Add the oil to the drippings in the skillet and heat to medium. As the oil heats, scrape the bottom of the skillet with a wooden spoon or spatula, loosening the browned bits of meat and flour.
Sprinkle the flour over the oil, stirring to blend into a smooth paste. Add milk slowly stirring continuously until well blended into a thick, smooth gravy. Gently simmer uncovered for about 10 minutes. Add salt and pepper to taste. If gravy is too thin, continue to cook uncovered to desired thickness. If too thick, add water and blend.
To serve: Pour gravy over steaks and serve immediately. Or you may place the gravy in a separate dish and allow guests to serve themselves.
Tips: Cream gravy that seems bland probably needs salt.
