by Roxan Finnell

Created on: September 17, 2008   Last Updated: December 22, 2011

As a child, I remember watching my mother pound round steak with the edge of a plate to tenderize the meat. I had no idea what it was supposed to do for the steak, but it is one of those images I well remember from childhood. Country fried steak is one of my favorite comfort foods that can be found at almost every family style restaurant, and one that is among the most popular on the menu.

A cast iron skillet is a must in the making of country fried steak. If you already own one, great, but if not making an investment in a set is well-worth the money. Often, you can find them in thrift stores, and with a bit of care, you can bring them back to good condition by seasoning them.

* 1 round steak
* 1 egg, beaten
* grated rind and juice from 1 lemon
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 cup fine dry bread crumbs
* 1/4 cup fine cracker crumbs
* vegetable oil

Trim fat from steak, and pound to 1/4 inch thickness. Cut steak into serving size pieces.

Combine eggs, lemon rind, and juice, salt and pepper; beat well. Combine crumbs. Dip steak into egg mixture, then dredge in crumb mixture. Cook steak in hot oil until done, turning once.

Country fried steak, at least to me, is pointless without the homemade mashed potatoes and gravy to go with it.

Gravy

* 1/2 stick butter
* 1/2 cup flour
* 2 cups milk
* salt and pepper

In a saucepan, melt butter over low heat. Stir in flour, and cook for a few minutes to cook out the flour taste. Stir in milk, and heat slowly, stirring often until until thickened. Add a bit more milk if gravy becomes too thick. Season with salt and pepper.

Serve meat and mashed potatoes, covered in gravy, along with a side dish, salad, and choice of dessert.

Grab your knife and fork for a delicious meal!

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