Country Fried Steak a la Nita

Peanut oil or lard for frying

1 lb round beef steak, (or pork tenderloin) trimmed, cubed (preferable
twice
cubed)
salt
black pepper
enough buttermilk or milk (not lowfat), to cover meat
1/2 cup self rising flour
1 teaspoon table salt
1/4 tsp black pepper
1/4 tsp paprika (optional)

If you can, ask butcher to run the beef through the cuber TWICE.
Otherwise, trim bones or excess fat or ligaments from the beef, divide it
into four pieces, then beat or pound it with the clean, open top of a coke
or wine bottle or with a meat mallet, turning once. Sprinkle meat lightly
with salt and black pepper. Place meat in a bowl and pour some buttermilk
or milk over it. Let it sit about 10 minutes. Remove meat from milk.
Mix flour, salt, black pepper and paprika (optional), combining well.
Place meat in the mixture and coat it well on both sides. Set it aside,
reserving flour for second coating of beef. Heat a large heavy skillet
over medium high heat. Add oil or lard to skillet and heat it over medium
to medium-high heat until it sizzles when a drop of two of water is placed
in it. Now take each piece of beef that you have floured once and dip it
into the flour the second time, coating it well. Gently place the meat in
the hot grease.

Reduce heat to medium. Take a lifting or turning spatula and lift each
piece of beef so that the grease is under it and the beef is not sticking
to the pan. When golden brown on one side, turn the beef and repeat until
gold brown on the other side. (Turn beef only once.) It will cook quickly
in about 10 minutes. Have ready a pan or platter with a rack on it. Drain
each piece and remove it to the rack to drain further.

Serve hot! Enjoy!

Nita's Note: If pan gravy is desired, remove all but about 3 Tablespoons
grease from pan. Add 3 Tbsp. self rising flour. Stir all together over
medium-low heat until browned and lumps are broken up. (1/2 cup peeled and
chopped sweet type onion may be added at this time, if desired). Add 2
cups hot water, stirring in constantly. If too thick, add another cup hot
water and reduce as desired.

Some people put the steak in the pan of gravy and cook it longer. We like
the two served separately.

Nita Holleman


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