Recipe by PanNan
This is very popular in our house. The kids love the strips they can eat with their fingers and dip into the gravy. They prefer to have french fries with this so they can dip them in the gravy, too. Most definitely a Texas (or Oklahoma) recipe - Southwestern U.S. NOTE: Although this isn't a low fat recipe, it doesn't contain anywhere near the amount indicated in the nutrition facts which include all the oil. If the oil is hot enough when you add the steak strips, it will absorb very little oil. Also, you can drain the cooked steak strips on paper towels to absorb more fat.
- 2 large eggs
- 1 cup milk
- 6 tablespoons chopped onions, pressed through a garlic press, reserving the pulp and the juice (can use the food processor, too)
- 2 garlic cloves, pressed through a garlic press
- 1 lb round steak, cut into strips, 4 by 1/2 by 1/2 inch
- 1 1⁄2 cups flour
- 1 tablespoon seasoning salt (I use McCormick's SeasonAll)
- 2 cups vegetable oil (or enough to cover the skillet with 1/2 inch oil)
- 2 tablespoons flour
- 2 cups milk
Directions See How It's Made
- In a wide flat bowl or pie plate, whisk together the egg, the milk, the onion pulp and juice, and the garlic. Mix the flour and seasoned salt in another wide flat bowl or pie plate.
- Dip the steak strips into the egg mixture, and then dredge them in the seasoned flour, shaking off the excess.
- In a large heavy skillet heat 1/2 inch of oil over moderately high heat until it is hot.
- Fry the steak strips in batches, turning them once, for 3 minutes, and transfer them to paper towels to drain.
- Keep the strips warm on an ovenproof platter in a preheated 200 F oven.
- Make the gravy: pour off the oil from the skillet, reserving 3 tbsp of it, and wipe the skillet clean.
- In the skillet cook the flour in the reserved oil over moderate heat, stirring for 5 minutes.
- Add the milk in a stream, whisking, and simmer the gravy, whisking, for 5 minutes.
- Transfer the gravy to a sauceboat.