> The term "Country Fried Steak" has at least two very different meanings in
> various parts of the country. In many areas it is a floured, quick-fried
> steak coated with a white gravy -- what we often call Elmer's gravy
> because of its floury texture and lack of flavor. In the area of Virginia
> where I lived for many years, Country Fried Steak is floured, browned in
> oil, and simmered slowly in a rich, brown gravy with lots of onions. Here
> is the way we do it:
>
> Country Fried Steak
>
> cubed steak
> flour
> sliced onions (1 medium per 2 servings)
> water
> salt and pepper
>
> Flour steak. Brown over high flame. Remove from pan. Cook onions in same
> pan until soft. Remove from pan, leaving all fat and drippings in pan.
> Reduce heat to medium. Add 2 to 3 tablespoons flour (enough to make a
> thick paste); stir constantly until deep brown. Gradually add water (still
> stirring constantly) until consistency of thin gravy. Reduce heat to low.
> Season with salt and pepper. Stir in meat and onions. Spoon gravy over the
> top. Cook about 1 hour, or until tender, adding more water if needed.
> (Note: If desired, steaks may be seasoned with salt and pepper before
> coating.)
>
> Ron
>
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In my little neck of NC where I grew up, this was served with Milk gravy.
Substitute milk for the water in the gravy.
-ginny