David's Country Fried Steak

By pavaldez

Ingredients

• 1 lb. round steak or sirloin tips
• 1/2 cup all–purpose flour
• 1/2 tsp. sweet paprika
• 1/4 tsp. pepper
• 1/3 cup milk
• 1 large egg
• Canola oil for frying
• Gravy
• 3 Tbsp. all–purpose flour
• 1 cup milk
• 1/2 cup chicken broth
• Salt and pepper to taste

Preparation

Step 1

Trim fat from meat and cut into 4 serving–size pieces. Place plastic wrap over each piece and pound with meat tenderizer until thinned to about a 1/4 inch. In a large heavy skillet, heat 1/4–inch of canola oil over medium–high heat. In a bowl, whisk 1/3 cup milk with the egg.

In a wide and shallow bowl, combine flour, paprika, salt, and pepper. Dip meat pieces in the egg and milk mixture. Let the excess drip into the bowl and then coat meat with the flour mixture. Place on plate and repeat with remaining meat. When the oil in the skillet reaches 350° – 375°, carefully add the meat. The oil will spatter, so use long tongs or a fork. Brown meat on both sides, about 2 or 3 minutes on each side. Turn heat down to medium low, cover skillet, and let the steak fry like chicken for about 10 – 12 minutes. Remove cover and let steak crisp for 2 minutes longer. Take steak from the pan and set aside to drain.

Leave about 2 tablespoons of drippings and all the browned flecks of crust in the pan.

Sprinkle flour into the drippings and cook, stirring, for about 2 minutes or until flour is lightly browned. Slowly add milk and broth. Cook, stirring to blend, for about 3 to 5 minutes or until bubbly and thickened. Taste and add salt and pepper. Serve gravy with steaks.