http://moderndaymoms.com/country-fried-steak-with-cornmeal-gravy/
Ingredients
6 (6-oz.) top sirloin steaks, cubed
1 teaspoon kosher salt
1/4 teaspoon ground pepper
3 cups all-purpose flour
1 1/2 cups finely crushed round buttery crackers
6 tablespoons chopped fresh marjoram
3 large eggs
2 cups buttermilk
Vegetable oil
Uncle Ellis’ Cornmeal Gravy
Sprinkle cubed steaks with salt and pepper. Combine flour, crackers, and marjoram in a shallow dish. Whisk eggs and buttermilk in a bowl.
Dip steaks in egg mixture; dredge in cracker mixture. Repeat procedure.
Pour oil to depth of 1 1/2 inches in a large heavy skillet. Heat to 325°. Fry steaks, in batches, 5 to 7 minutes on each side or until golden. Drain on a wire rack in a jelly-roll pan. Serve with gravy.
Uncle Ellis’ Cornmeal Gravy
Ingredients
1/2 cup plain red or white cornmeal
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon bacon drippings
1 cup buttermilk
1 cup hot water
Cook cornmeal in a heavy skillet over medium-high heat, stirring constantly, 4 to 5 minutes or until golden brown. Stir in salt, pepper, and drippings. Stir together buttermilk and hot water; gradually whisk into cornmeal mixture. Bring to a boil, whisking constantly. Reduce heat. Cook, whisking constantly, until thickened. Whisk in additional buttermilk for desired consistency.
Ingredients
6 (6-oz.) top sirloin steaks, cubed
1 teaspoon kosher salt
1/4 teaspoon ground pepper
3 cups all-purpose flour
1 1/2 cups finely crushed round buttery crackers
6 tablespoons chopped fresh marjoram
3 large eggs
2 cups buttermilk
Vegetable oil
Uncle Ellis’ Cornmeal Gravy
Sprinkle cubed steaks with salt and pepper. Combine flour, crackers, and marjoram in a shallow dish. Whisk eggs and buttermilk in a bowl.
Dip steaks in egg mixture; dredge in cracker mixture. Repeat procedure.
Pour oil to depth of 1 1/2 inches in a large heavy skillet. Heat to 325°. Fry steaks, in batches, 5 to 7 minutes on each side or until golden. Drain on a wire rack in a jelly-roll pan. Serve with gravy.
Uncle Ellis’ Cornmeal Gravy
Ingredients
1/2 cup plain red or white cornmeal
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon bacon drippings
1 cup buttermilk
1 cup hot water
Cook cornmeal in a heavy skillet over medium-high heat, stirring constantly, 4 to 5 minutes or until golden brown. Stir in salt, pepper, and drippings. Stir together buttermilk and hot water; gradually whisk into cornmeal mixture. Bring to a boil, whisking constantly. Reduce heat. Cook, whisking constantly, until thickened. Whisk in additional buttermilk for desired consistency.
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