COUNTRY-FRIED STEAK AND GRAVY
Prep Time: 30 Minutes
Cooking Time: 15 Minutes
For the steaks
· 4 round steaks
· 1 cup vegetable oil
· ½ cup cornstarch
· 1 teaspoon paprika
· ½ teaspoon salt
· ½ teaspoon pepper
· 2 large eggs, beaten
· ½ cup buttermilk
· ½ cup club soda (to lighten the egg wash, may use additional ½ to ¾ cup buttermilk instead)
For the gravy
· ¼ cup browned sweet rice flour or all-purpose gluten free flour (see note)
· 2 cups whole milk
· Salt and pepper to taste
· Rice, grits or mashed potatoes for serving
1. Place steaks between sheets of plastic wrap and pound with meat tenderizer until ¼ inch thick.
2. Heat oil over medium-high heat in large frying pan or cast-iron skillet until temp reaches 360 degrees.
3. Combine cornstarch, paprika, salt and black pepper in shallow dish. In separate dish combine eggs, buttermilk and club soda (if using). Dredge steak in cornstarch then dunk in egg wash. Repeat process a second time.
4. Cook 2 steaks in hot oil until browned on one side, about 3 minutes. Turn steak and brown additional 3 minutes. Transfer steak to paper towel lined platter. Cook remaining steaks. Season with salt and pepper and cover with foil to keep warm.
5. To prepare the gravy: Discard all but ¼ cup of the cooking oil and place pan over medium heat. Stir in rice flour until combined. Pour in milk and whisk to combine. Stir continuously and cook until the gravy thickens. Season with salt and pepper.
6. Serve steaks with rice, grits or potatoes and gravy.
Browning sweet rice flour gives it a nutty flavor and helps color the gravy light brown. Heat 1 cup of flour in a heavy frying pan over medium heat. Cook, stirring until the flour turns light golden brown, about 4-5 minutes. Remove from heat and spread out on baking sheet to cool. When cool store in a sealed jar and use as you would wheat flour in gravy recipes.