CATEGORIES
INGREDIENTS
- 2 large eggs, beaten
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ cup milk
- 1 ½ pounds beef steak, about 1/2″ thick, tenderized
- 1 cup plain flour
- 1 cup breadcrumbs (In a pinch I’ve used finely crushed crackers and the results are delicious)
- Vegetable oil for frying
DIRECTIONS
- In a large, shallow bowl, combine the eggs, salt, garlic powder and milk and set aside.
- Place the flour and breadcrumbs in two separate plates.
- Pour enough vegetable oil in a large frying pan to be about 1” deep and place over medium
- high heat. Cut the steak in 4 – 6 equal pieces.
- Dredge each piece of meat in the flour then the egg mixture, then finally through the breadcrumbs.
- When the oil is preheated to medium high, place each piece of steak into the hot oil
- (steak should immediately sizzle when it is dipped into the oil). Test by dropping in a few crumbs; if they sizzle, the oil is hot (about 375). Cover and cook breaded steak on each side for approximately 6 minutes or until it is a golden brown. Drain on a triple thickness of kitchen roll. Transfer to an ovenproof dish and keep warm in the oven until ready to serve. Serves 4
- Creamy White Gravy
- 4 tablespoons of pan drippings or vegetable oil
- 3 tablespoons plain flour
- 2 cups milk
- 1 cup water
- 2 teaspoons chicken soup base or bouillon granules
- Salt and freshly milled black pepper to taste
- Heat drippings or oil in a frying pan to medium. Sprinkle flour over hot oil one tablespoon at a time, whisking well until a smooth paste is formed. Combine milk and water in a medium size jug. Now, whisking constantly, slowly add milk mixture and then the soup base or bouillon. Bring the mixture to a slow boil (adjusting temperature if necessary), continuing to whisk constantly and cook for 1 – 2 minutes. Add salt and pepper to taste and serve immediately. Gravy should be coat the back of a spoon when done. If not, simmer, uncovered to reduce for a thicker consistency or, add more milk or water for a thinner consistency.
