Friday, April 25, 2014
1 1/2 cups, plus 2 tablespoons All purpose flour
1/2 teaspoon freshly ground black pepper
8 (4-ounce) Cubed steaks
3/4 cup vegetable oil
1 1/2 teaspoons salt
3 cups hot water
1 teaspoon Emeril's Essence spice
1 large yellow onion, sliced
Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the Emeril`s essence spice and then place the steak in the flour mixture and coat the meat. Heat 1/2 cup oil in a large heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil, and fry until browned, about 5-6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.
Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper, and the salt and the water. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Add water if the gravy looks too thick and stir in. Place the steaks to the skillet in the gravy and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes.
Serve over white rice.