Chicken-Fried Skirt Steak With Country Gravy
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
49
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Beef Broth (divided)1 cup
All-Purpose Flour2 tbsps
Butter (1/4 stick)1 cup
Whipping Cream1 tsp
Dried SageDirections:
1
Pour 1/2 cup broth into shallow bowl
2
Place flour in another shallow bowl
3
Sprinkle steak pieces on both sides with salt and pepper
4
Dip steaks into flour, then into broth, then into flour again, coating each time
5
Melt butter in large nonstick skillet over high heat
6
Add steaks
7
Sauté until brown, about 3 minutes per side
8
Transfer to plate
9
Pour off butter from skillet
10
Add 1 teaspoon flour from shallow bowl
11
Whisk in remaining 1/2 cup broth, sausage, cream, sage, and cloves
12
Boil gravy until thick enough to coat spoon, whisking often, about 3 minutes; season with salt and pepper
13
Mix in green onion tops
14
Spoon gravy over steaks
15
Pour 1/2 cup broth into shallow bowl
16
Place flour in another shallow bowl
17
Sprinkle steak pieces on both sides with salt and pepper
18
Dip steaks into flour, then into broth, then into flour again, coating each time
19
Melt butter in large nonstick skillet over high heat
20
Add steaks
21
Sauté until brown, about 3 minutes per side
22
Transfer to plate
23
Pour off butter from skillet
24
Add 1 teaspoon flour from shallow bowl
25
Whisk in remaining 1/2 cup broth, sausage, cream, sage, and cloves
26
Boil gravy until thick enough to coat spoon, whisking often, about 3 minutes; season with salt and pepper
27
Mix in green onion tops
28
Spoon gravy over steaks