Ginny replied:

>> 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.)
>
> In my little neck of NC where I grew up, this was served with Milk gravy.
> Substitute milk for the water in the gravy.

Why would you call it Country-FRIED Steak? It's clearly braised.

Bob