Slow-Cooked Chicken Fried Steak

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Makes: 6 Servings

1/2 cup flour
1 teaspoon paprika
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Salt and pepper to taste
1 1/2 pounds boneless beef round stead, cut 3/4-inch thick
2 tablespoons vegetable oil
1 1/2 cups beef broth or stock

Combine flour and seasonings in a small bowl. Cut steak into 6 serving pieces. Dredge steak with seasoned flour, pressing as much flour as possible into meat. Reserve any leftover flour. Heat oil in a skillet. Add steak and cook until brown, about 5 minutes per side. Transfer meat to at least a 3-1/2 quart slow cooker. Pour in the broth. Cover and cook on LOW for 8-10 hours or on HIGH 4-5 hours. Stir once during the last half hour of cooking on HIGH. Remove meat to serving platter and keep warm while making gravy below.

Ground Peppercorn Gravy
5 tablespoons flour
3-1/2 cups milk
1/2 teaspoon freshly ground peppercorns
Salt to taste

Transfer juices from slow cooker to a skillet. Whisk in flour plus any of the reserved seasoned flour. Whisk and cook until golden brown, over medium heat on a range. Gradually stir in milk, whisking continually, until gravy thickens. Stir in pepper and season with salt to taste. Serve over steak at the table.

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