Country - Fried steak. Stik Daging Goreng

For the country-fried steak:

180g plus 2 tbsps plain flour

½ tsp freshly ground black pepper

8 (100g) tenderized beef steak*

1 tsp house seasoning, recipe follows

1 tsp seasoning salt

500ml buttermilk

150ml vegetable oil

1½ tsps salt

1L whole milk

1 bunch spring onions, or 1 medium yellow onion, sliced

For the house seasoning:

200g salt 

 50g black pepper

50g garlic powder

Method

Country fried steak

1) Combine 210g plain flour and 1/4 tsp. 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 buttermilk and then flour.
2) Heat 8 tbsp oil in a heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 4 tbsp more oil, as needed.

3) Make the gravy by adding the 2 tbsp of remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 tsp 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 whole milk 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 min.

4) For the house seasoning, combine all ingredients. Store in an airtight container for up to 6 months.