The gravy in this Country Fried Steaks recipe is South Carolina Style. In Texas this same dish is called Chicken Fried Steak and is served with white gravy made with milk instead of water.
6 top round cube steaks
1 cup flour
1 teaspoon each salt and pepper
½ teaspoon garlic powder
1 onion, diced small
Oil for frying
1 cup water for gravy
- Combine the flour, salt, pepper, and garlic powder. Roll the steaks in the flour mixture until coated.
- Put about ¼ to ½ inch of oil into the bottom of a heavy frying pan. Heat oil until hot. Then add steaks. You may have to fry them in 2 batches, depending on the size of your pan. Remove the steaks to drain on paper towels when done.
- Pour off most of the oil, leaving about a tablespoon in the pan. Add the onions and 1 T of the leftover flour mixture to the pan. Stir and fry over medium heat until the flour is golden brown and the onions are translucent.
- Add 1 cup of water and the steaks. Simmer, covered, for 10-15 minutes until tender.
NOTE: I prefer to serve my steaks crispy with the gravy on the side. When done this way more gravy may be desired. I double the flour and water and add a boullion cube for extra flavor.