Provided by John Gilbert for the September 2021 issue of EnnisNOW Magazine.
Steaks:
- 1 cup milk
- 1 egg
- 2 cups flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. paprika
- 1 tsp. seasoning salt
- 6 steak fillets, well-tenderized (Cutlets or sirloin are suitable, or ribeye if you really want to impress.)
- 3/4 cup vegetable oil
Country Gravy:
- 1/2 cup oil (Use remaining oil from frying the steaks.)
- 3/4 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. ground black pepper
- 3 1/2 cups milk
- For steaks: Stir together the milk and egg in a medium bowl.
- Combine the flour and seasonings together.
- Dredge the cutlets in the seasoned flour, and then in the milk/egg mixture.
- Dredge the cutlets in the flour a second time.
- Add the steaks to the oil that has been heated to 365 F. Fry until browned, about 5-6 minutes per side.
- Remove each steak to drain.
- For gravy: Heat the oil in a large skillet over medium heat.
- Whisk in the flour, salt and pepper until smooth.
- Cook and stir over medium heat until lightly browned, about 5-6 minutes.
- Gradually stir in the milk, so that no lumps form. Continue cooking and stirring until thickened. If the gravy becomes too thick, you may add a little more milk.
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