large eggs, lightly beaten cup milk dashes hot sauce cup all-purpose flour teaspoon paprika teaspoons salt teaspoon onion powder teaspoon ground black pepper cups oil for frying pounds beef cubed steak tablespoons grease tablespoons all-purpose flour cups milk Salt and pepper to taste
INGREDIENTS
3
2
3
1/2
2-3
1
1
1
1
1
2
2
2
1/2
1
Combine the eggs, milk and hot sauce in a shallow dish. Combine flour paprika, salt, onion powder and black pepper in a second shallow dish. Begin to heat the cooking oil in a large skillet over medium high heat. While the oil is heating, coat the cubed steak in the egg mixture.
2
Next, dredge the steak in the flour mixture until it is evenly coated.
3
Repeat the process, coating in eggs and then dredging in flour a second time. This makes the coating extra crispy.
4
Working in batches, carefully place the coated steak in the hot oil. Cook for 1-2 minutes. Flip and continue frying for 1 minute until the steak is cooked through and the coating is golden brown. Drain on paper towels to absorb any excess grease.
5
Reserve three tablespoons of the cooking grease. Bring the grease back to heat, then reduce the heat to medium low. Whisk in 1-2 tablespoons of the flour. Continue to whisk until the mixture is smooth and free of lumps.
6
Slowly add one cup of milk, whisking constantly. As the mixture cooks it will start to thicken. As soon as it reaches your desired thickness, remove it from the heat. If the gravy becomes too thick, add additional milk to thin it out.
7
Serve the gravy warm drizzled over the hot steaks.
Yield
1 cutlet with gravy
calories
801 kcal per serving
FAT
42 g per serving
caRBS
48 g per serving