- 6
- 20 mins
- 40 mins
Ingredients
- 2 pounds Tenderized Round Steak Or Cube Steak, Cut Into 1-inch Strips
- 1 cup Flour
- 1 teaspoon Seasoned Salt
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Cayenne
- 3 whole Eggs
- 1 cup Milk
- Canola Oil And Butter For Frying
- 2 cups Milk (additional)
- Salt And Pepper, to taste
Preparation
Step 1
In any event, melt some butter with some canola oil in a skillet over medium to medium-high heat.
Add some flour to a baking dish or pie pan…
Stir together the flour mixture, schnookums.
Next, pour some milk into a dish…
After that, quickly dip the strips in the egg/milk mixture.
Finally, throw ‘em back into the flour mixture and turn it over to coat them.
Heat some canola oil and a little butter in a skillet over medium-high heat and fry them until golden brown on one side…
To make the gravy, pour off all the grease in the skillet, then add back in about 1/4 cup and turn the heat to medium-low.
Sprinkle on a few tablespoons of the flour mixture.
Whisk it together until it’s a smooth paste (add more flour if it’s too greasy) and let the paste brown just a bit. (Those bits in the roux are pieces of the breading from the steak fingers. They’ll be yummy in the gravy!)
Pour in a couple of cups of milk, whisking together the whole time.
Let the gravy cook for a few minutes, adding in more salt and pepper (taste as you go!) If it gets too thick/grainy looking, just splash in a little more milk.
Milk (additional)
Combine flour, seasoned salt, pepper, and cayenne in a dish.
Whisk together milk and eggs in a separate dish.
To bread the meat, first dredge in flour, then dip quickly in egg mixture, then put back into the flour to coat on both sides. Continue until all the meat is breaded.
Heat canola oil with 2 tablespoons butter in a large skillet over medium to medium-high heat. Fry steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the pan to a paper towel-lined plate. Continue until all the meat is done. Cover loosely with foil to keep warm.
To make the gravy, pour off all the grease from the pan. Add 1/4 cup of the grease back in, then sprinkle on 2 to 4 tablespoons of the flour mixture (or you can use fresh flour.) Whisk mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it's deep golden brown. Pour in milk, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat.