This dish has been a favorite at the Blue Willow Inn since its opening. As a child, Louis grew up having country-fried steak (or as Texans call it, chicken fried steak) at least once a week. It is great with mashed potatoes or rice.
¼ cup vegetable oil
½ medium onion, sliced
½ cup all-purpose flour
Salt and pepper
6 (4-ounce) portions cubed beefsteaks
1 (10¾-ounce) can condensed cream of mushroom soup
½ cup water
Cover the bottom of a large heavy skillet with cooking oil. Turn the heat to medium and sauté the onion until it is tender. Remove from the skillet. In a small mixing bowl combine the flour with the salt and pepper to taste. Using a meat mallet, tenderize the cubed beefsteaks. Dredge the steaks in the flour mixture and place them in the skillet in the heated oil. Fry each side of the steaks for 4 to 5 minutes. Remove them from the skillet. Add the soup and the water to the steak drippings. Add more salt and pepper if desired. Continue to cook over medium heat, stirring often.
There are two methods to finish cooking the country-fried steak:
1. Return the steaks to the gravy. Place the onions on top. Turn the heat to low. Cover and cook for 15 to 18 minutes.
2. Preheat the oven to 350°. Place the cooked steaks in a casserole dish. Pour the gravy over the steaks. Cover with the onions. Bake, covered, for 15 to 20 minutes.
YIELD: 6 SERVINGS