Bubba's Country-Fried Steak & Gravy

I just tried this recipe this evening. I made it for Jarom, my husband. He has always really enjoyed country fried steak, so when I saw the recipe from Paula Deen in the the "Food Network Favorites" recipe book my neighbor lent to me, I had to write down and keep in in my recipe box to make some time for him. He enjoyed, but I'm not really into this kind of thing, so I can't tell you how good it is. However, knowing Paula Deen, it is sensational! One minor difference in mine, is that the gravy is made from a packet. Gravy has never been my strongest cooking trait. I did try to make the one in the recipe, but I messed it up and so I fell back on a trusty mix I had in a drawer.



1 1/2 c. flour, plus 1/4 c.
1/2 tsp. black pepper
8-4 oz. tenderized beef round steaks (have your butcher run through cubing machine)
1 1/4 tsp. Paula's House Seasoning
1 tsp. seasoned salt
3/4 c. vegetable oil
1 1/2 tsp. salt
4 c. water
1/2 tsp. monosodium glutamate (recommended: Ac'cent)
1 bunch green onions or medium yellow onion, sliced

PAULA'S HOUSE SEASONING:
1 c. salt
1/4 c. black pepper
1/4 c. garlic powder

Mix together and store in an airtight container for up to 6 months.

1. Combine 1 1/2 c. flour and 1/4 tsp. pepper in a small bowl. Sprinkle one side of meat with House Seasoning and the other side with seasoned salt and then dredge meat in flour mixture.
2.Heat 1/2 c. oil in large skillet over medium-high heat. Fry steaks in batches, adding more oil as needed, until browned, about 5-6 minutes per side. Remove each steak to a paper towel-lined plate to drain.
3. Make the gravy by adding the remaining 1/4 cup flour to pan drippings, scraping bottom with a wooden spoon. Stir in remaining 1/4 tsp. pepper and salt. Reduce heat to medium and cook, stirring frequently until flour is browned and mixture is bubbly. Slowly add water and monosodium glutamate, stirring constantly. Return steaks to skillet and bring to a boil over medium-high heat. Reduce heat to low and place onions on top of steaks. Cover pan and let simmer 30 minutes; serve.

Kitchen Tip: Beef round steaks come from the upper leg of the cow, with lean dense meat that definitely benefits from a quick run through the butcher's cubing machine-or a pounding with the rough side of a meat mallet.

4 servings