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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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We've all heard the jokes about it on TV....so here it is. A SUPER treat for the true connoisseur of southern cooking. Ingredients:
1 cup course ground yellow harina (i like no. 16 grind) |
4 cups water |
1 tsp salt |
1/4-1/2 tsp ground black pepper |
3 lbs beef cubed steak |
1 cup vegetable oil |
2 tbsp butter (lightly salted is ok) |
1 cup + 2 tbsp flour |
3 cups milk |
salt and ground black pepper to taste |
Directions:
1. Place water, harina, 1tsp salt and 1/4 - 1/2 tsp ground black pepper in a large, heavy sauce pan and bring to a rapid boil.
2. Reduce heat and simmer until grits are thickened, stir frequently.
3. Place 1 cup of vegetable oil in a large, heavy skillet and bring to temperature over medium heat. (Test for sizzle before beginning cooking.)
4. Mix 1 cup flour, lots of salt and LOTS of ground black pepper in a bowl.
5. Cut cube steak into pieces approx. 4 inches square. Roll steak pieces in seasoned flour.
6. Pan fry floured steak pieces until done through. Place each piece on paper towels to drain.
7. When all pieces of steak have been cooked, add 2 Tbsp butter to skillet. Whisk with fork to loosen all cracklin’ pieces in the pan.
8. Add 2 Tbsp flour to the hot butter, oil and cracklin’ mixture. Stir to make a medium brown roué.
9. Gradually add milk to pan and whisk constantly to make a thick gravy. If too thick, add small amounts of water or milk to obtain desired consistency. Re-season as necessary.
10. Add steak back into pan with gravy so that each piece of steak if thoroughly coated with gravy.
11. Serve steak and gravy over grits. You will need biscuits for sopping the gravy.
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