The trick here is to add a lot of seasoning to the dredging flour and then use the leftover seasoned flour to make the gravy. Serve with Garlic Mashed Potatoes (page 149).
Or use 1 tablespoon Season-All in place of the salt and pepper.
Recipe information
Yield
makes 8 to 10 servings
Ingredients
Preparation
Step 1
If using a roast, slice the meat with the grain into 1/2- to 3/4-inch-thick slices. If using round steaks, halve them horizontally to create thinner steaks if necessary. Lay the steaks on a work surface and use a meat mallet to pound them to 1/4-inch thickness. If using cubed steak, no slicing or tenderizing is required.
Step 2
Heat a warming drawer or preheat the oven to 175°F.
Step 3
In a wide, shallow bowl, beat the eggs. In a second wide shallow bowl, place the flour, salt, and pepper and whisk until well blended. Coat a steak on both sides with egg, and then dredge in the seasoned flour, coating both sides. Transfer to a baking sheet or platter and repeat with the remaining steaks. Set the remaining flour aside.
Step 4
In a large skillet, heat the oil over medium heat until shimmery and hot but not smoking. Place enough steaks in the hot oil that they fit without crowding; do not pack the skillet or they will take longer. Fry until well browned, 4 to 6 minutes per side (longer if steaks are thick or not well tenderized). Transfer to a serving platter and continue until all the steaks are cooked, adding more oil to the pan if necessary. Keep the transferred steaks warm in a warming drawer or the oven. Do not cover with foil or they will become soggy.
Step 5
Drain the skillet of all but 2 tablespoons oil; leave any bits of coating in the pan. Return the pan to the heat and slowly stir in 1/3 cup of the reserved seasoned flour, scraping the bottom of the pan to loosen the cooked-on bits. When the drippings and the flour are well mixed, stir in the milk. Simmer the gravy until thickened, 10 to 15 minutes.
Step 6
Drizzle some gravy over the steaks and serve; pass any remaining gravy at the table.
