Step-by-Step Instructions
-
Tenderize: If not using cube steak, pound your beef until it is about 1/4-inch thick. Season both sides with salt and pepper.
-
The Double Dredge:
-
Dip the steak into the seasoned flour.
-
Submerge it fully into the egg/milk wash.
-
Place it back into the flour, pressing firmly to ensure a thick coating.
-
Fry: Heat oil in a large skillet. Fry the steaks for 3–4 minutes per side until the crust is deep golden brown and the meat is cooked through.
-
Make the Gravy: Drain most of the oil, leaving about 2 tablespoons of drippings. Whisk in 2 tablespoons of flour to make a paste, then slowly whisk in 2 cups of milk. Simmer until thickened and season heavily with black pepper.
-
Assembly: Place the steaks in serving dishes and pour the hot gravy over the top, as pictured.
FAQ & Tips
-
How do I keep the breading from falling off? After breading the steaks, let them rest on a wire rack for 10 minutes before frying. This helps the coating set.
-
Can I bake these? While traditionally fried for maximum crunch, you can bake them at 200°C (400°F) on a greased rack until crispy, though they won’t be as golden as the fried version.
-
Gravy lumps? If your gravy has lumps, use a whisk vigorously or briefly pulse it in a blender for a smooth, velvety finish like the one in your image.
How to Serve
This dish is best served with traditional sides like creamy mashed potatoes or a helping of Slow Cooker 4-Ingredient Cheesy Potato Soup for an extra-decadent meal. A side of green beans or a slice of Slow Cooker Country Loaf is perfect for cleaning up any extra gravy on the plate.
