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Misc Beef
Chicken Fried, Country & Round Steaks

Cullen's Country Fried Steak With Onion Gravy

1 to 1 1/2 pounds thin round steak, cut into serving-size portions
1/4 to 1/2 cup shortening, for frying
1 cup flour, divided
1/4 cup cornmeal
1 1/2 teaspoons seasoned salt
2 large eggs
1 large sweet onion (Vidalia, Texas Sweet, Walla Walla, etc.), chopped
4 tablespoons butter, divided
1/4 cup flour
1 1/2 to 2 cups milk
1 teaspoon Wyler's Beef & French Onion Seasoning or beef bouillon granules, or to taste
salt and pepper to taste
PREPARATION:

In a medium skillet over medium-low heat, cook onion in 2 tablespoons of butter until very soft and golden in color, about 30 minutes. Set aside.
Put 1/2 cup flour in a shallow bowl. In another shallow bowl, put 1/2 cup flour, 1/4 cup cornmeal and seasoned salt.

In a third bowl, beat eggs.
In a large skillet over medium heat, melt shortening. You should have about 1/4-inch of melted shortening.

Pound steaks to tenderize, then dredge each in flour, dip in egg mixture, then dredge in seasoned flour-cornmeal mixture. Place in hot oil and cook for about 3 minutes on each side, or until done. Remove steaks; keep warm. Pour off the shortening; add 2 tablespoons of butter and cooked onions. Stir until butter has melted; add flour. Stir flour and onion mixture until smooth; continue cooking for about 1 minute. Add 1 1/2 cups of milk gradually, stirring constantly. Continue cooking until mixture has thickened. If gravy is too thick, add more milk. Sprinkle with about 1/4 to 1/2-teaspoon Shakers or bouillon, then taste before seasoning with salt and pepper. Serve with mashed potatoes or rice.
Serves 4.