Country Fried Steak With Gravy
Serves: 5
Fredy Murphy
1 January 1970
Based on User reviews:
47
Spice
57
Sweetness
47
Sourness
44
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 large
Egg3 cups
All-Purpose Flour1 tsp
Garlic Powder1 tsp
Hot Paprika2 cups
Canola Oil (for frying)Directions:
1
Whisk 1/2 cup of the milk and the eggs together in a bowl and set aside
2
Combine the flour, garlic powder, paprika and some salt and pepper in another bowl and set aside
3
Heat the oil in a cast-iron skillet over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer
4
Dip a cutlet into the egg wash, then in the seasoned flour
5
Return to the egg wash for a quick dip, then immediately add to the heated oil in the skillet
6
(Be careful, the oil will pop and sizzle
7
) Repeat without crowding the skillet
8
Cook until brown, 3 to 5 minutes
9
Turn and cook an additional 3 minutes
10
Remove to a plate lined with paper towels and keep warm
11
Repeat with the remaining ingredients, moderating the heat to maintain medium-high heat
12
Pour off all but 2 to 3 tablespoons of the cooking oil with the "drippings," the browned bits in the bottom of the skillet
13
On low heat, add 3 tablespoons of the leftover seasoned flour mixture to the oil and whisk to make a roux
14
Cook until golden, about 1 minute
15
Gradually add the remaining 1 1/2 cups milk to the flour mixture while whisking together
16
Let cook until thickened, about 10 minutes
17
Taste and adjust for seasoning with salt and pepper
18
Serve the cutlets with mashed potatoes and the gravy