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Ingredients
- # 1 cup long-grain white rice
- # 2 large eggs
- # 1 cup plus 1 teaspoon all-purpose flour
- # 1/2 teaspoon paprika
- # 4 minute steaks (each about 2 ounces and 1/4 inch thick)
- # Coarse salt and ground pepper
- # 1/4 cup plus 1 teaspoon olive oil
- # 1 1/2 cups whole milk
Details
Servings 4
Preparation
Step 1
# Preheat oven to 250 degrees. Cook rice according to package instructions; cover, and set aside. In a wide, shallow bowl, beat eggs; in another, combine 1 cup flour with paprika. Season eggs, flour mixture, and steaks with salt and pepper. Dredge each steak in flour, then dip in egg; allow excess to drip off, then dredge in flour again.
# In a large cast-iron or nonstick skillet, heat 1/4 cup oil over medium-high. Cook steaks in skillet until crust is golden, 3 to 4 minutes per side. Transfer to a baking sheet, and place in oven to keep warm.
# Pour off all but 1 tablespoon oil from skillet. Add remaining teaspoon flour; cook, whisking until golden, about 30 seconds. Gradually add milk while whisking; raise heat to high, and boil until thickened, 4 to 5 minutes. Season gravy with salt and pepper.Serve steak with , rice, and gravy.
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