Fried Steak with Port Gravy
Country fried steak is a traditional southern food, and this recipe is a tweaking of the original dish. This one, however, includes port in the gravy. You can use cubed steak, round steak, or chuck steak for the beef, but cubed steak works best. If you choose to use round or chuck steak, you’ll need to pound it first with a meat mallet. The beef steaks should be about half an inch thick, or a little thinner. You can also use a beef roast for this recipe, but you’ll need to slice it into steaks first.
My fried steak with port gravy is really delicious. I like to serve it with rice or mashed potatoes so that we can take full advantage of the hearty gravy. If you’re a big fan of garlic, you might want to add some fresh crushed garlic to the gravy.
Holle’s Fried Steak with Port Gravy
What you’ll need:
2 pounds beef steaks
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon dried savory
½ teaspoon dried thyme
½ stick butter
1 teaspoon cornstarch
1 cup beef broth
1/3 cup port
¼ cup sliced shallots
Directions: If you’re using chuck steak or round steak for this recipe, pound the meat first. If you’re using cubed steak and the pieces are large, cut them into individual serving size. Remove any visible fat from beef. Rinse the beef steaks under cool water and allow excess water to drip off. You want the steaks to be just a little damp so that the seasonings and flour will adhere to the meat better.
In a small bowl, combine salt, black pepper, garlic powder, savory, and thyme. Rub into meat, on both sides. Dredge seasoned steaks in flour and shake off extra flour.
In a very large skillet, melt butter. Pan should be cooking on just a notch above the medium setting. Brown steaks in butter on both sides. When steaks are brown, place on a paper towel-lined plate.
Add cornstarch to beef broth and stir until cornstarch is completely dissolved. Add to skillet and reduce heat to low. Add port and shallots. Cook until mixture just begins to thicken a little.
Return steaks to skillet. Cover and cook for about 45 minutes. If gravy isn’t thick enough, continue cooking for a few more minutes, uncovered. If gravy gets too thick, thin it with as little water.
If you have leftover steak and gravy, use it for sandwiches. It’s great served on crusty bread or rolls!
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- Southern Cuisine: Vegetable-Beef Soup
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