Recipe Baking: COUNTRY FRIED STEAK AND RICE

  1 1/2 pound round steak, cut into serving size pieces. If not cubed, pound. She used a large butcher knife sharpened especially sharp for this purpose. Use 1 cup flour or enough to coat steak and have enough left over for gravy. Use 3/4 cup oil, or enough to cook steak evenly. Salt and pepper to taste. Coat steak with flour, cook in hot oil until golden brown, pour off excess oil leaving browned pieces of flour in pan, add left over flour, brown and add enough water or milk for desired consistency. Serve with rice.RICE:
1 c. rice
2 c. water

Combine rice and water, salt to taste, bring to boil, reduce heat, cover and simmer until water is absorbed and rice separates with fork. When mother cooked her rice, she used her index finger not a measuring cup. She would pour in a certain amount of rice, placer her finger tip down in the pot, pour in enough water to come up twice as far on her finger and it always turned out beautifully cooked. .

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