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1
HOUSE SEASONING:
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Mix ingredients together and store in an airtight container for up to 6 months.
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3
STEAK:
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4
Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl.
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5
Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in buttermilk and then flour.
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6
Heat 1/2 cup oil in a heavy skillet over medium-high heat.
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7
Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side.
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8
Remove each steak to a paper towel-lined plate to drain.
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9
Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.
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10
Drain all but 4 TBS drippings, and scrapings.
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11
GRAVY:
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12
Add 4 tablespoons flour to the pan drippings, scraping the bottom with a wooden spoon.
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13
Stir in the pepper and the salt.
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14
Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly.
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15
Slowly add the whole milk, stirring constantly with whisk.
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16
Return the steaks to the skillet and bring to a boil over medium-high heat.
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17
Reduce the heat to low, and place the onions on top of the steaks.
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Cover the pan, and let simmer for 30 minutes.
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19
NOTE:
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20
See Paula Deen's biscuits to serve with this.
