COUNTRY FRIED STEAK

Country Fried Steak

NOTE:

It wouldn't be a country table without country-fried steak. This ever popular meal is on almost every restaurant menu and is still considered a "comfort food". With the rich peppery gravy served with mashed potatoes, this could be the perfect meal after a hard day.

4 (4-ounce) cube steaks

Lawry's coarse garlic salt with parsley

Pepper to sprinkle steaks

1 cup all-purpose flour

1/2 teaspoon salt

½ teaspoon ground black pepper

¼ teaspoon paprika

2 eggs, lightly beaten

Canola oil

1/2 cup Kitchen Basics low-sodium beef stock

¼ cup flour used from dredge

1 to 1 ½ cups milk

Salt and pepper to taste

1. Sprinkle steaks with garlic salt and lightly with pepper. In shallow dish, combine the flour, salt, pepper and paprika. Place the beaten eggs in another shallow dish. Dredge each steak in the flour mixture, then dip in the egg, and then dredge the steaks back into the flour; pat well to seal flour.

2. Pour oil to the depth of 1-inch in the bottom of a large cast iron or heavy skillet. Heat the oil over medium high heat and fry the steaks 3 to 4 minutes on each side until golden brown. Drain on paper towels.

3. Pour off all but ¼ cup of the oil in skillet, leaving any browned bits from the bottom. Heat oil over medium heat, and using the remainder dredge flour, sprinkle ¼ cup flour over the oil. Stir the flour into the oil and cook for about 1 minute. Add the beef stock and stir into flour. Gradually add the milk and stir gravy about 3 to 4 minutes until gravy becomes thick and bubbly. Taste gravy and add any additional seasonings if desired. Place steaks on platter and pour gravy over top. Serves 4.