Bubba's Country-Fried Steak & Gravy

• 1 1/2  cup  plus 2 tablespoons all-purpose flour
• 1/2  teaspoon  freshly ground black pepper
• 8 4-ounce tenderized beef round steak (have butcher run them through cubing machin
• 1  teaspoon  Paula Deen's House Seasoning
• 1  teaspoon  Paula Deen's Seasoned Salt
• 3/4  cup  vegetable oil
• 1 1/2  teaspoon  salt
• 4  cup  hot water
• 1/2  teaspoon  Accent (optional)
• 1 bunch green onions or 1 medium yellow onion, sliced

Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the House Seasoning and the other side 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 to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.

Make the gravy by adding the 2 tablespoons 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 Ac'cent, if using, stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes.

Yield: 4 servings
Preparation time: 15 minutes
Cooking time: 35 to 40 minutes
Ease of preparation: easy

Recipe courtesy Paula Deen