Ingredients Jump to Instructions ↓

  1. For the Steaks:

  2. 4 round steaks (about 1 pound), cut about 1/4 inch thick

  3. 1 large egg

  4. 2 tablespoons milk

  5. 3/4 cup flour for dredging

  6. Salt and pepper

  7. Vegetable oil for frying

  8. For the Gravy:

  9. 1 (10 1/2-ounce) can condensed beef broth

  10. 1 cup half-and-half

  11. 1/4 cup all-purpose flour

Instructions Jump to Ingredients ↑

  1. Pat steaks dry with paper towels. In shallow bowl, beat together eggs and milk until combined. Spread the flour evenly on a large plate. Dip 1 steak at a time into egg mixture, letting the excess drip off, then into flour, shaking off any excess. Place on baking sheet and season on both sides with salt and pepper. Prepare remaining 3 steaks in the same manner.

  2. Heat oil in large heavy skillet, preferably cast iron, over moderately high heat until almost smoking. Carefully add 2 steaks and cook for 2 minutes. Turn and cook for 2 minutes more, or until golden brown and crisp. Transfer steaks to a large platter and keep warm. Add more oil to the skillet, if necessary, and cook remaining 2 steaks in the same manner. Keep warm.

  3. Make the Gravy: Carefully pour hot oil out of skillet and discard, allowing any browned bits to remain in the skillet. Add beef broth and bring to a boil. In small bowl whisk half-and-half into flour; whisk into broth. Cook, stirring, until thickened; cook 1 minute longer. Serve steaks covered with gravy.


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