WHAT GOES WITH COUNTRY FRIED STEAK RECIPES

Steps:

• Whisk together the egg and milk in a shallow bowl; set aside.
• Whisk together the flour, crushed saltines, seasoned salt, onion powder, garlic powder, and steak seasoning. Dip the steaks in the egg mixture, then press each steak in the flour mixture. Pat the flour mixture into the steaks to coat them completely.
• Heat oil in a large skillet over medium-high heat, and fry the steaks until they are golden brown, firm, hot in the center, and just turning from pink to grey, about 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Steps:

• Arrange three bowls in a line. In the first, mix the milk with the eggs. In the second, mix the flour with the seasoned salt, black pepper, paprika and cayenne. Place the steak in the last bowl. At the end of the line, place a clean plate, ready for the breaded steak. Take the first steak and sprinkle both sides with kosher salt and pepper. Coat it in the flour mixture, then place in the milk/egg mixture, coating thoroughly. Finally, place it back into the flour mixture and turn it, making sure it is well coated. Place on the clean plate, then repeat with the other steaks. Heat the oil and butter over a medium heat in a large skillet. Test by dropping in a few sprinkles of flour, which will sizzle when the oil is hot enough. When the oil is ready, add 3 pieces of the steak at a time and cook until the edges start to look golden. This will take around 2 minutes each side. Place the meat on a plate lined with paper towels and keep warm whilst you cook the rest. Once all the steak is cooked, pour the grease from the pan into a heatproof bowl and return the skillet to the stove (don't clean it first). Set the heat to medium-low and return 1/4 cup of the grease back to the skillet.  Once the grease is hot, sprinkle the flour for the gravy over it evenly. Whisk the flour into the grease, which will create a golden brown paste (roux). If it looks too greasy, add a little extra flour. If it seems too clumpy, add a little more grease.  Once the roux is a deep, golden brown color, whisk in the milk. Add seasoned salt and black pepper to taste and cook until the gravy is thick and smooth, stirring constantly. This should take 5 to 10 minutes. If the gravy becomes too thick, add a little more milk. Serve the meat with mashed potato and top with the gravy.