Ingredients: |
Ingredients: 1/2 cup vegetable oil 1 lb round steak, cut into 4 pieces seasoned salt to taste ground black pepper to taste 1 egg, room temperature 3 cups plus 3 tablespoons milk 1 1/2 cups plus 3 tablespoons AP flour 1/4 teaspoon Cayenne pepper, optional
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Directions: |
Directions:To stop the meat from splattering, place the meat pieces in a large plastic bag. (Zip Lock) Pound the meat all over till it's about 1/2 of its original thickness. Change the bag as necessary. Repeat for all 4 steaks. Season the meat with salt and black pepper. In a shallow bowl, beat the egg with 3 tablespoons of the milk to make an egg wash. In another shallow bowl, stir 1 1/2 cups flour with salt and black pepper. Dredge the meat in the flour; then dip it in the egg wash; then dredge it again in the flour. Make sure each piece is coated well in between each dipping. Gently shake off any excess. Heat the oil in a heavy 9 inch skillet, to 360 degrees or until very hot, but not smoking. Maintaining the heat, fry each steak in the hot oil, until it's golden brown on each side, about 3 minutes per side. Repeat for each steak. Maintain the same oil level, after frying each steak. Allow the oil to reheat before frying the next steak. When removing the steaks; drain to paper towels. Carefully pour off the oil in the skillet, leaving about 1/4 cup of oil and any of the brown bits. Over medium heat, add the remaining 3 tablespoons flour to the oil; cook it for 4-5 minutes, stirring constantly. Gradually add the remaining 3 cups milk, stirring constantly. Bring to a boil, then reduce the heat. Season with salt and black pepper, and optionally add the Cayenne (red) pepper. Simmer this for 8 to 10 minutes, stirring constantly. The gravy should be nice & thick. If it is too thick, add water, a little at a time, to thin it. |