Country Fried Steak

• servings: 6 servings

Ingredients

1 1/2 pounds round steak, trimmed of fat and cut into 6 equal portions

1/2 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons bacon drippings or vegetable oil

2 cups milk

Directions

Pound the steaks with a rolling pin to tenderize them. Combine 1/2 cup of the flour and the salt and pepper in a shallow bowl.

Dredge each steak in the flour mixture, coating well on both sides.

Heat the bacon drippings in a large, heavy-lidded skillet until hot but not smoking. Brown the steaks on both sides, reduce the heat, cover, and fry the steaks until cooked to desired doneness, 15 to 20 minutes.

Transfer the steaks onto clean paper bags or paper towels to drain.

Discard all but 2 tablespoons of the pan drippings. Keep all of the browned bits. Heat the drippings over medium-low heat.

Add the remaining 2 tablespoons flour and stir to prevent lumps as it browns. Gradually add the milk, stirring. Cook until thickened, 3 to 5 minutes. Season to taste and ladle over the steaks.

Notes

Dolly says: "During the time that I performed with Porter Wagoner, we spent a lot of time on the road and ate at some pretty crazy places. One of my fondest memories is of Aunt Fanny's Cabin, which used to be in a suburb north of Atlanta. It was named for a slave who'd cooked for a wealthy family in the area. The restaurant used the recipes Aunt Fannie used. Their specialty was steak and chicken. After you were seated, a little boy would come to your table with a chalkboard around his neck with the menu printed on the chalkboard. He would say 'Aunt Fannie says 'Hidee, folks.' What will it be?' Then he would read the menu from the chalkboard. I always ordered the Country Fried Steak and still love to make it at home today."

https://restaurant-ingthroughhistory.com/2016/09/21/famous-in-its-day-aunt-fannys-cabin/