- Cooking Time:
- Preparation Time:
- For the steak
- 1/2 cup flour
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 large egg, lightly beaten
- 2 tablespoons low-fat milk
- 3/4 cup Bisquick
- 2 pounds round steak, cut into 4 equal portions and pounded well (to tenderize)
- 1/2 cup vegetable oil, plus more as needed
- For the gravy
- 3 tablespoons flour
- 2 cups low-fat milk
- Freshly ground black pepper
- 1/4 teaspoon sugar
- 3 to 4 dashes hot pepper sauce, such as Tabasco
- For the steak: Sift together the flour, salt, pepper and garlic powder in a shallow pan or plate. Combine the egg and milk in a separate pan and sprinkle the Bisquick in a third pan; line up the pans close to each other, in order. Using one hand and working with one piece of steak at a time, coat both sides in the flour mixture, then dip in the egg mixture and then coat both sides with the Bisquick.
- Meanwhile, preheat the oven to the lowest possible setting (but at least 150 degrees).
- Heat the oil in a large cast-iron skillet over medium heat; it's ready to use when a drop of water sizzles in it. Working in batches so the skillet won't be crowded, add the coated steaks and fry for 4 to 5 minutes until lightly browned on the bottom, then turn and fry for 4 to 5 minutes, until golden brown; add oil as needed. Use tongs to transfer to a pan and place in the oven to keep warm.
- For the gravy: Drain the oil from the skillet into a heatproof bowl or measuring cup, reserving 1/4 cup of the drippings. Return that amount to the skillet and heat over medium heat. Sprinkle the flour over the oil and use a wooden spoon or spatula to blend until smooth. Cook, stirring occasionally, for 5 to 8 minutes or until the flour loses its raw taste. Slowly add the milk, stirring constantly and scraping any browned bits from the bottom and sides of the skillet, until a gravy forms and begins to bubble and thicken. Season with salt, pepper, sugar and hot pepper sauce to taste.
- Divide the steaks among individual plates; serve hot, with gravy on top.
NotesThis dish is a must for modern-day chuck-wagon cuisine. Serve with mashed potatoes or French fries.
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