Sometimes I just want comfort food. Country fried steak takes me back to my grandma's kitchen. This is a great recipe with the unexpected twist of sun dried tomatoes in the gravy and marinade.
Start by making the marinade. In a zip top bag add:
1/2 cup beef broth
1 teaspoon sun dried tomato spread
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Shake bag to mix well.
Add cube steak and let rest for 30 minutes.
While meat is marinating, start making the gravy. In a skillet, add 2 tablespoons butter and two tablespoons flour. Heat over a low heat until the butter melts, making a thick roux.
2 cups beef broth
2 tablespoons sun dried tomato spread
1 finely diced roasted red pepper
2 packets no-salt added beef bouillon
Heat and stir until gravy thickens.
In two bowls, add half a cup of flour in one and two beaten eggs in the other.
Remove steaks from bag and lightly pat dry. Dredge in flour, shake off excess flour and place in egg mixture. Cover both sides and dredge in flour again.
To cook the steaks, add two tablespoons butter and two tablespoons oil to a cast iron skillet.
Heat over a medium burner until butter melts and starts to brown. Add the steaks and cook about four to five minutes each side. Remove from pan and place on paper towel to remove excess grease.
Plate and cover with gravy.