A Southern Tradition: Country-Style Steak

If you’re from the South, you probably like Country-Style Steak. I have eaten this my whole life.  I got the hankering today and it just had to happen.  I broke out the big skillet and got that oil sizzling!  Delicious, y’all!  If I sound like Paula Deen, it’s because my favorite Country-Style Steak is adapted from her recipe.  I love how tender the steak is after simmering on the stove. A siesta in the sauna tenders up even the toughest cuts of meat.  Here’s the recipe.  It’s easy, affordable and can feed a crowd.

Country-Style Steak
Adapted from Paula Deen’s Country-Style Steak recipe

6 large cubed steaks
1 cup flour
1/4 cup vegetable oil
1 large onion, thinly sliced
3 teaspoons of Beef flavored Better than Bouillon or beef bouillon granules
2 tsp cornstarch

Heat oil in a large skillet over medium-high heat.  Season steaks on both sides with salt and pepper.  Place flour on a plate and coat steaks on all sides.  Fry steaks in hot oil until med-dark brown on both sides.  You may need to cook steaks in two batches if they won’t all fit side-by-side into pan. Pour off excess oil, leaving 2-3 tablespoons in the skillet.  Place all browned steaks in the skillet and scatter onion slices on top.  Mix bouillon with 2 1/2 cups water and pour over steaks and onions.  Bring to boil and then reduce heat to simmer and cover pan with tight-fitting lid.  Simmer for 45 minutes until steaks are tender and gravy starts to thicken.  Dissolve cornstarch in 1/8 cup water.  Add to steaks and gravy, shaking pan to distribute.  Increase heat to medium and cook until gravy reaches desired thickness.  Serve with rice or mashed potatoes.  Serves 6.


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