Country-Style Steak
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
42
Spice
61
Sweetness
44
Sourness
45
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1360 g
Steak (cubed)1
Salt1
Pepper3 tbsps
Flour1 cup
Vegetable Oil1 cup
Onion (minced)3.25 cups
Water (hot)Directions:
1
Place the steak in a casserole dish and generously sprinkle with Worcestershire sauce
2
Cover and marinate overnight
3
Remove from the marinade and sprinkle generously with salt, pepper, and garlic powder
4
Dip the steak in flour and shake
5
Heat the oil and quickly fry the steak until brown, but do not cook the inside too much
6
This is done by cooking both sides on high heat, turning quickly, and then reducing heat to low to finish cooking
7
Boil 1/2 cup minced onion in another pot with 1/4 cup of the water for about 5 minutes
8
When finished cooking as many steaks as desired, leave about 3 tablespoons browned crumbs (not burned) and drippings from steak in skillet
9
Add onion and 3 tablespoons flour
10
Stir until slightly browned
11
Slowly pour in the remaining 3 cups hot water as it thickens
12
Season with salt and pepper to taste
13
The gravy may be served over rice or steaks
14
Place the steak in a casserole dish and generously sprinkle with Worcestershire sauce
15
Cover and marinate overnight
16
Remove from the marinade and sprinkle generously with salt, pepper, and garlic powder
17
Dip the steak in flour and shake
18
Heat the oil and quickly fry the steak until brown, but do not cook the inside too much
19
This is done by cooking both sides on high heat, turning quickly, and then reducing heat to low to finish cooking
20
Boil 1/2 cup minced onion in another pot with 1/4 cup of the water for about 5 minutes
21
When finished cooking as many steaks as desired, leave about 3 tablespoons browned crumbs (not burned) and drippings from steak in skillet
22
Add onion and 3 tablespoons flour
23
Stir until slightly browned
24
Slowly pour in the remaining 3 cups hot water as it thickens
25
Season with salt and pepper to taste
26
The gravy may be served over rice or steaks