Betty's Pounded Round Steak with Onion Mushroom Gravy

Bettyskitchen's picture

Jan. 25, 2013

Ingredients

Round steak 2 Pound , cleaned and cut into 12 equal size pieces (remove all the excess fat from the steak)
Sea salt To Taste , freshly ground
Flour 1 3/4 Cup (28 tbs) (1 1/2 cup for dreding + 1/4 cup for the gravy)
Peanut oil/Vegetable oil 1 Cup (16 tbs)
Black peppercorns To Taste , freshly ground
Butter 5 Tablespoon (3 tbsp for sauteeing onions + 2 tbsp for the gravy)
Onion 1 1/2 Cup (24 tbs) , chopped
Portabella mushrooms 1 1/2 Cup (24 tbs) , chopped
Water 2 Cup (32 tbs)

Directions

GETTING READY

1. On a cutting board, place each piece of round steak and cover with a thick plastic wrap.

2. Pound with a meat mallet until about 3/8-inch thick and well-tenderized.

3. Grind sea salt over both sides of the pounded steak.

4. In a gallon-sized plastic bag, place 1 ½ cups flour.

5. Place salted steak pieces in the bag containing flour, and shake until steak is well-coated with flour, about 4 steak pieces at a time, until all pieces are coated.

6. Line a tray with paper toweling and set aside.

MAKING

7. In a large skillet over medium heat, heat 1 cup peanut oil until it reaches 350 degrees F.

8. Shake excess flour from steak pieces and place them into the hot oil in a single layer. Sprinkle with freshly ground black pepper.

9. Shallow fry steak pieces until they are brown on the bottom and done halfway through.

10. Using tongs, turn each piece and sprinkle again with black pepper.

11. Cook steaks until browned and completely cooked.

12. Remove the steak pieces to the paper lined tray.

13. Tent the platter with aluminum foil, to keep steak pieces hot while they rest.

14. For the gravy, in a medium-sized saucepan over medium heat melt 3 tablespoons butter.

15. Add onions and mushrooms and saute until onion turn transparent. Set aside

16. Pour off oil from skillet in which the steak pieces were cooked, leaving the crisp crumbs from the steak.

17. Add 2 tablespoon butter to the skillet over medium heat and let it melt.

18. Add 4 tablespoon flour and cook the butter and flour, along with the steak crumbs, stirring constantly, forming a roux, for about 5 minutes.

19. Add about 2 cups of water, adding a little at a time, and bring back to a boil, stirring constantly.

20. Cook for about 5 minutes, or until gravy is of desired consistency. Add more water if gravy is too thick. Add more flour if gravy is too thin.

21. Add sautéed onions and mushrooms, to complete the gravy reserving some for serving.

22. Transfer fried steak pieces from paper toweling to a nice serving platter. Spoon Onion Mushroom Gravy over top of steak pieces.

SERVING

23. Serve immediately, with the remaining sautéed onions and mushrooms at the side.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1237Calories from Fat 801

 % Daily Value*

Total Fat 90 g138.5%

Saturated Fat 26 g130%

Trans Fat 0 g

Cholesterol

Sodium 216 mg9%

Total Carbohydrates 49 g16.3%

Dietary Fiber 3 g12%

Sugars 3 g

Protein 55 g110%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet