Posted at http://mynew30.blogspot.com
1/2 cup of bacon fat (or canola oil)
1 cup of White Lily self rising flour, divided
Pinch of kosher salt
6 turns of the pepper grinder
Couple shakes of Slap Ya Mama Cajun seasoning
4 - 6 cube steaks
1 cup of water
1 cup of milk
Couple pinches of kosher salt
10 turns of the pepper grinder
Preheat the oven to the lowest setting.
Heat the bacon fat in a heavy bottomed skillet over a heat that is just over medium to medium high, until the bacon fat has melted.
Meanwhile, combine the flour, salt and pepper; remove and set aside 1/4 cup of the flour mixture. Lightly sprinkle the cube steaks with the Cajun seasoning and dredge them in the remaining flour, shaking to remove the excess flour.
Cook the cube steaks in the hot oil over medium to medium high heat until browned on both sides, generally about 4 to 5 minutes per side. Drain on paper towels and place into the preheated oven to keep warm.
Measure out the water and the milk in separate containers, and keep them both close at hand near the stove. Carefully transfer the hot oil from the skillet to a Pyrex container or measuring cup and return 1/4 cup of the hot oil to the same skillet. Place the skillet over medium heat and sprinkle in the 1/4 cup of flour a little at a time, and using a wooden spoon, stir constantly until fully incorporated. Continue stirring until gravy is a very light blond color. Remove the skillet from the heat.
You're gonna need to move very quickly here to keep from burning your roux! Grab your whisk and while pouring the water into the hot roux with one hand, you must whisk very quickly with the other hand. Be careful of the steam! Once the water is pretty well incorporated into the flour, grab the milk and while steady pouring that into the roux, continue whisking very briskly with the other hand.
Once it is well mixed in, return the skillet to the burner and continue cooking and stirring over medium heat until mixture begins to thicken. This gravy is a fairly thick one, so if you prefer your gravy a bit thinner, just continue to whisk in additional milk, just a little at a time though, until it reaches the consistency you prefer.
Retrieve the steaks from the oven, place one or two on a plate and spoon a bit of the gravy across the center of the steak.
