Country-Fried Steak and Gravy

[ellise]

1 1/2 cups, plus 2 tablespoons all-purpose flour
1/2 tsp freshly ground black pepper
8 (4-ounce) tenderized beef round steak (have butcher run them through cubing machine)
1 tsp House Seasoning, (recipe follows)
1 tsp seasoning salt
3/4 cup vegetable oil
1 1/2 tsp salt
4 cups hot water
1/2 tsp monosodium glutamate (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 Accent, 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.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to
6 months.

Yield: 1 1/2 cups