Country Style Steak & Gravy
This is the way my mama cooked country style steak when I was growing up. Sometimes she would use cubed steak; however, most often she used ground beef. I actually prefer ground beef in this recipe because it turns out nice and tender with lots of flavor.
The key is making sure each beef patty is seasoned well before being rolled in flour and frying. If you are new to making gravy, just know it is an art that is not difficult to learn, but it does take some practice. I use water to make this gravy; however, you may use milk if you prefer a milk gravy instead. This dish is delicious served over rice or mashed potatoes!
2-3 pounds ground beef
1 cup flour
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt
1 1/2 teaspoons pepper
2 tablespoons canola oil
6 cups hot water
Form ground beef into small patties. Sprinkle liberally with seasoning. Roll in flour. Reserve unused flour to make gravy. Heat oil in skillet. When oil is hot, place patties in the skillet and brown on both sides on medium heat. Remove from pan when they are brown and cooked through.
Once the patties have been removed from the pan, you will use the drippings to make gravy. Add the remaining flour to the pan and stir well. Continue stirring until the flour has taken on a golden brown color. Remember, if you like dark gravy, you will need to allow the flour to cook longer so that it browns more before adding the water.
Once the flour has reached the color you like for it to be, add the water. Use a wire whisk to stir well. Remember, the gravy is likely to be very thin at first; however, as it cooks, it will thicken. Once all the water has been added, check to see if it is too thick. If so, you may add more water a little at the time.
Return the beef patties back into the gravy. Cook on medium-low for about 15 minutes to allow flavors to combine well. Serve over rice or mashed potatoes.