Ingredients Jump to Instructions ↓

  1. 1 (1 3/4 to 2-pound) round steak, cut into 4 equal portions

  2. 3 tablespoons Essence, recipe follows, divided

  3. 1/2 pound bacon, diced

  4. 1 1/2 cups bleached all-purpose flour

  5. 1 large egg

  6. 2 1/2 cups milk, divided

  7. 1 cup fine dried bread crumbs

  8. Vegetable oil , for frying, if needed

  9. 1/2 cup minced yellow onions

  10. 1/2 teaspoon salt

  11. 1/4 teaspoon freshly ground black pepper

  12. 2 1/2 tablespoons paprika

  13. 2 tablespoons salt

  14. 2 tablespoons garlic powder

  15. 1 tablespoon black pepper

  16. 1 tablespoon onion powder

  17. 1 tablespoon cayenne pepper

  18. 1 tablespoon dried oregano

  19. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Serving suggestion: Cheesy grits , optional Place the pieces of steak on a plastic wrap covered work surface and cover with another piece of plastic wrap. Pound the meat to a 1/4-inch thickness with a meat mallet. Season both sides of the meat with 1 1/2 teaspoons of the Essence.

  2. Fry the bacon in a large skillet until just crisp , 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. Set the pan aside.

  3. Combine the flour with 1 tablespoon of the Essence in a large shallow bowl. Whisk the egg with 1/2 cup of the milk and 1 1/2 teaspoons of the Essence in another bowl. Combine the bread crumbs and the remaining 1 tablespoon Essence in another shallow bowl or baking dish .

  4. Dredge the meat in the seasoned flour, then dip in the egg wash , letting the excess drip off. Dredge the meat in the seasoned bread crumbs, coating each side evenly. Shake off any excess bread crumbs. Reserve the seasoned flour.

  5. Reheat the bacon fat in the skillet over high heat until very hot but not smoking. In batches, without crowding (you may only be able to cook 1 portion at a time), carefully add the meat and fry until golden brown, 3 to 4 minutes on each side, adding a small amount of the vegetable oil, if necessary, for frying. Transfer to paper towels to drain .

  6. Add 3 tablespoons of the reserved seasoned flour to the pan. Cook over medium-high heat, stirring constantly, for about 2 minutes, to make a light roux . Add the onions and cook, stirring often, until softened, about 4 minutes. Whisk in the remaining 2 cups milk, the salt, and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and there is no raw flour taste, about 5 minutes. Stir in the bacon.

  7. Serve the steaks with the hot gravy and cheesy grits, if desired.

  8. Combine all ingredients thoroughly.

  9. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993.


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