Country fried steak acquires Southern Fried onion accent

This country-fried steak recipe is from James Villas’ latest book, Southern Fried ($29.99, hardcover, Houghton Mifflin Harcourt).

The book is a tribute to the most Southern of all ways of preparing food - frying it. The recipes are authentic, right down to the bacon grease and lard, including this easy and inexpensive classic.

Country-Fried Steak With Onion Gravy

1¼ cups milk, divided use

1 egg

1 cup dry bread crumbs

Salt and ground black pepper, to taste

Ground red pepper (cayenne), to taste

4 beef cube steaks, 4 ounces each

2 tablespoons vegetable oil

4 tablespoons bacon drippings, divided use

1 large onion, minced

1 tablespoon all-purpose flour

1 cup heavy cream

For the steaks: Combine 1/4 cup of the milk and the egg in a small bowl and whisk until well blended.

In another bowl, mix the bread crumbs, salt and pepper, and cayenne until well blended, and transfer the mixture to a plate. Dip each steak into the liquid, coat with bread crumbs on each side, and place on a plate.

In a large cast-iron skillet, heat the oil and 2 tablespoons of the bacon drippings over moderately high heat till quite hot. Add 2 of the steaks to the pan, cook for about 2 minutes on each side or until golden brown, transfer to a plate, and keep warm. Repeat with the other 2 steaks and reserve the pan drippings.

To make the gravy: Heat the remaining bacon drippings in the same skillet over moderate heat, add the onion, and cook, stirring for about 1 minute.

Sprinkle the flour over the onion and stir for 1 minute longer, scraping up any brown bits from the pan. Add the heavy cream, remaining milk, salt and pepper and whisk until the gravy is thickened and smooth, 6 to 7 minutes.

To serve, place the steaks on individual plates and ladle gravy over each.

Makes 4 servings.