Country Fried Steak And Gravy

Season cubed steak or cubed venison with salt, onion powder, garlic powder and pepper.

Season flour with onion powder and pepper.

Coat steak with flour and fry in oil until brown on both sides.

Drain on paper towel.

Pour out oil and make gravy.

Add water to 3 to 4 tablespoons of flour to make 2 cups.

Whip this with a whisk as you slowly add the water to keep lumps from forming.

Loosen browned flour in pan with a fork.

Leave the browned flour in the pan; it is good in the gravy.

Add the flour and water mixture and cook, stirring constantly until it reaches a full rolling boil.

Add the steak the the gravy and simmer for a few minutes to finish cooking the steak.

Stir this often as it will stick to the bottom of the pan.

Serve over white or brown rice.

I sometimes combine white and brown rice as I cook it.

We like the taste of just a little brown rice.

(It is best to use a Dutch oven for the steak as it makes a pretty full pot.)