Country Fried Steak and Gravy
4 cubed steaks (or how ever many you need)
1/2 cup flour
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 eggs (or 1 egg and 1/4 cup egg beaters egg product)
1 1/2 to 2 cups milk
In a medium size bowl, whisk together the eggs, a dash of salt and pepper, and a dash or two of hot sauce. Set aside. In another medium bowl or deep-sided plate, stir together the flour, salt, pepper, garlic and onion powder. Set aside.
Remove from pan and let drain. I like to place mine on a cooling rack with a cookie sheet underneath. Keep steaks warm in warm oven. I heat my oven to the lowest temperature that it will go.
Now it's time to make the gravy. If there is a lot of oil left in your skillet drain some off, you want about a 1/4 cup left in the skillet. Keep the crumbs and little bits of steak in the pan. Next, add your leftover flour mixture (you want about a 1/4 cup of flour, so if you didn't have that much left add a Tablespoon or two of flour to what you had left) to the hot oil in the skillet and whisk over medium heat for a minute or two until the mixture is combined and bubbly.
Now slowly add the milk, I start with about 1 1/2 cups, to the skillet over medium heat while whisking to prevent lumps. Cook and stir over medium heat until you reach your desired consistency for gravy.
If it gets too thick add more milk. Taste to check seasonings, and add more salt and pepper if needed. Also you can add a dash or two of hot sauce if you like. I think hot sauce inhances the flavor of things if you add just a dash or two.
When serving, place steaks on a plate and top with gravy.
I like to serve this with baked potatos or hashbrowns and steamed veggies! YUMMO!