Chicken Fried Steak

I think this is probably one of my favorite dishes of all time.... right next to Chicken fried Chicken! When I was a child, I distinctly remember this dish served for Sunday dinner, right next to gobs of homemade buttermilk biscuits, mashed potatoes and green bean casserole.

These days, this dish might be considered bad for your health, with all the cream gravy, but I say "if it tastes good, indulge!".

1 1/2 cups, plus 2 tablespoons all-purpose flour
8 (4-ounce) tenderized beef round steak (you can also use flank steak if you wish)
1/2 teaspoon pepper
1 teaspoon seasoning salt
3/4 cup vegetable oil
1 1/2 teaspoons salt
4 cups hot water
1/2 teaspoon monosodium glutamate (ie: Accent), optional
1 bunch green onions, or 1 medium yellow onion, sliced
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• Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl.
• Sprinkle both sides of of the meat with the seasoning salt, and then dredge the meat in the flour mixture.
• Heat 1/2 cup oil in a large heavy skillet over medium-high heat.
• Add 2 or 4 of the steaks to the hot oil, and fry until browned, about 5-6 minutes per side.
• Remove each steak and allow to drain on paper towels. Repeat with the remaining steaks, adding more oil, but only as needed.
• Make the gravy by adding the 2 tablespoons of the remaining flour to the pan drippings, scraping the bottom with a wooden spoon.
• Stir in the remaining 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly.
• Slowly add the water and the monosodium glutamate, if using, and stir constantly.
• Put the steaks back into the skillet and bring to a boil over medium-high heat.
• Then, reduce the heat to low, and put the onions on top of the steaks.
• Cover the pan, and let simmer for 30 minutes.
Notes: Alternately, you can leave the steak separate, and spoon the gravy over top of the steak when served.