Ingredients Jump to Instructions ↓

  1. 8 (6-ounce) round steaks

  2. 2 cups water

  3. 1 tablespoon white distilled vinegar

  4. 1 1/4 teaspoons salt, divided use

  5. 3 cups all-purpose flour

  6. 2 tablespoons ground black pepper

  7. 2 cups vegetable oil

  8. 2 tablespoons all-purpose flour

  9. 1 cup milk

Instructions Jump to Ingredients ↑

  1. Pound steaks until 1/4-inch thick. Cut each steak in half crosswise. Place in a large bowl and cover with water, vinegar and 1 teaspoon of salt. Marinate for 2 hours in the refrigerator.

  2. In a clean plastic bag, combine 3 cups of flour and pepper. Add meat (shake off excess marinade first) one piece at a time, shaking to coat thoroughly. Set aside in a single layer on a sheet pan.

  3. Heat oil in a deep, large skillet to 365°F (185°C) or when a small piece of meat sizzles immediately on contact. Add meat to pan, without crowding, and brown until golden on both sides and thoroughly cooked, about 2 mintues per side. Drain on paper towels and hold warm.

  4. To make the gravy, pour off all but 2 tablespoons oil and add remaining 2 tablespoons flour, stirring, scraping, and cooking for 3 minutes. Remove from heat and gradually whisk in milk. Return to medium heat, add remaining 1/4 teaspoon salt and stir until thickened, about 1 minute. Serve immediately over steaks.


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