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Country Fried Steak

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2 pounds flank steak
Salt and pepper
2 1/2 cups flour
Essence
2 eggs; beaten with 2
-- tablespoons milk
Vegetable oil for frying
6 ounces finely chopped bacon
1/4 cup minced onions
3 cups whole milk

Cut the flank steak into four equal portions, crosswise. Using a meat mallet, pound out the steak, about 1/4-inch. Season with salt and pepper. Season 2 cups of the flour with Essence. Dredge the steaks in the season flour. Dip the steaks in the egg wash, letting the excess drip off. Dredge the steaks in the seasoned flour, coating each side completely. Add enough oil to a large skillet to fill about 1/4-inch of the pan. Heat the oil. When the oil is hot, carefully lay the steaks in the hot oil. Pan-fry the steaks for 3 to 4 minutes on each side, or until golden. Season with salt and pepper. In another skillet, render the bacon until crispy, about 3 to 4 minutes. Add the onions and continue to saute for 2 to 3 minutes. Stir in the remaining 1/2 cup of flour and continue to cook for 2 minutes. Season with salt and black pepper. Whisk in the milk and bring the liquid to a simmer, cook the gravy for 3 to 4 minutes. If the gravy is too thick add a little more milk and if too thin, cook a little longer. Remove from the heat and season with salt an black pepper. Spoon the gravy over each steak. Yield: 4 servings MC Formatted by Kurt Lucas Posted to the AZstarnet BBQ Mailing List by gttracy@perigee.net (George Tracy) on Apr 25, 1998, converted by MC_Buster. - - - - - - - - - - - - - - - - - - NOTES : Copyright, 1997, TV FOOD NETWORK, G.P.

Yield: 1 serving

Preparation Time: 0:00


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