One of the more comfortable of comfort foods, breaded steaks are fried, and served with a seasoned cream gravy. Mashed potatoes and greens, or a salad would be the perfect complimentary side dishes.
INGREDIENTS (for 6 servings):
- 2 1/2 cups all-purpose flour, divided
- 2 tablespoons salt
- 1 teaspoon cayenne pepper
- 3 eggs, lightly beaten
- 3 pounds beef chuck steaks, well trimmed
- 1 cup oil for frying
- 2 1/2 cups milk
- 1 teaspoon garlic salt
- 3/4 teaspoon celery salt
- 2 tablespoons chili powder
- 1 cube beef bouillon
In a shallow bowl, combine 2 cups of the flour, salt and cayenne pepper; set aside. In a bowl, beat together eggs and remaining 1/2 cup flour. Pound steaks flat with a meat mallet. Dredge the steaks first in the flour mixture, then into the egg mixture, then back into the flour mixture.
Heat oil in a large skillet over medium high heat. Fry the coated steaks until golden brown. Remove from skillet, drain, and keep warm.
Pour off all but 1 tablespoon of the oil, then stir in the leftover seasoned flour. Cook over medium heat, stirring constantly, until the flour is browned. Remove from the heat and Stir in milk, garlic salt, celery salt, chili powder and beef bouillon. Return to the heat and bring to a simmer, stirring constantly, until gravy thickens.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.