Friday, April 25, 2014

Chicken fried Steak with Onion Gravy


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

Directions :

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.