Funny how two people can be looking at the same thing and have thoughts miles apart. G and I went to the supermarket a few days ago and found bottom round steaks on sale for $1.99. Just as I was imagining these beef slices as Filipino beef tapa served with fried rice, he exclaimed, “Oh, man, I wouldn’t mind country fried steaks and mashed potatoes just about now.” So, two packs of beef went to the shopping cart, one to satisfy the Filipina craving food from her homeland and another to please the American wanting comfort food he grew up with.
- 2 pounds round steaks , cut into 4
- 2 eggs
- 1/4 cup milk
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup oil
- 2 tablespoons pan drippings
- 2 tablespoons flour (reserved from coating)
- 2 cups milk
- salt and pepper to taste
Trim round steaks of any fat. Using a meat tenderizer, pound each steak until tender and almost falling apart.
In a bowl, combine eggs and milk and whisk until blended. In a shallow dish, combine flour, salt and pepper.
Working with one steak at a time, dredge in flour mixture to coat, dip into egg mixture and then in the flour mixture again. Reserve 2 tablespoons of the flour mixture.
In a cast iron skillet or heavy-bottomed pan over medium heat, heat about 5 tablespoons of oil. Add steaks two at a time and cook for about 3 to 5 minutes on each side or until browned and cooked through. Remove from pan and keep warm. Add the remaining oil to pan and repeat with remaining steaks. Remove from pan and keep warm. Proceed with gravy.
Remove oil from pan leaving about 2 tablespoons of pan drippings. Over medium heat, sprinkle reserved flour over drippings and whisk for about 1 minute or until smooth.
Slowly whisk in milk, scraping loose browned bits from the bottom and sides of skillet. Bring to a boil until liquid starts to thicken, adding more milk as needed to achieve desired thickness.
Reduce heat to low and continue to cook for about 1 minute. Season with salt and pepper to taste. Serve over country fried steaks.