Source of Recipe
This is a good and quick way to have a steak dinner. Add rice and gravy, green beans, and rolls and you have a feast.
List of Ingredients
salt & pepper to sprinkle on the steak
Self-rising flour to roll the steak in prior to frying
Crisco oil (most any vegetable oil is fine)
For the gravy:
a little more oil
about 1/3 cup self-rising flour
milk (any kind)
Sprinkle steak pieces with salt and pepper.
Put some self-rising flour in a bowl or plate to roll the steak pieces in. Coat well.
Meanwhile, heat oil in your skillet or frying pan over medium heat When oil is heated, add steak pieces that have been dredged in the flour. Fry until browned on one side, turn pieces over, and continue to cook until done.
Drain on paper towels.
If your meal is not done but the meat is, turn the oven on very low, about 200 degrees, and place meat on a metal or glass dish or pan without the paper towels (!) so meat will stay hot until the rest of the meal is done. You may cover the meat with foil and leave it on the counter if you prefer. Some people put it in the microwave to keep it warm since it is away from drafts. These are just hints to keeping the meat hot.
For the gravy:
After you remove the meat from the pan, add a little more oil. Sift in some more self-rising flour and stir until this becomes light brown. Add salt and pepper and stir often. Keep a watch on this as it will burn easily if unattended.
Heat 3 or 4 cups of milk in the microwave. (You don't HAVE to heat the milk but it will decrease the lumping if you do. I don't always heat the milk.) When the flour mix is browned, add some of the milk, stirring often so you don't get lumps. Don't worry if you do, they will dissolve as you stir. Add a little more salt and pepper to taste. Reduce the heat and simmer as gravy will thicken. If it becomes too thick, add more milk or a little water. If you get it too thick, just keep simmering it and it will thicken back up. Watch this carefully and stir frequently.
Worth the effort and not at all hard to make.
(Great gravy for biscuits in the morning, too)