Prep 20 mins
Cook 15 mins
I use round steak (1/2-inch thick) and tenderize them through the pounding process. Using better cuts of meat really doesn't make for a better dish-- not to mention the extra cost. This recipe can be modified into a finger food/appetizer by cutting the steak into strips. I did this for a Super Bowl party--it was a big hit. Either way, expect rave reviews--the gravy is really something special.
- 2 lbs steak
- 2 cups flour
- 3 teaspoons salt
- 3 teaspoons black pepper
- 2 -3 teaspoons cayenne pepper
- 1 cup milk
- 3 eggs
- 2 teaspoons hot sauce
- 2 cups half-and-half
- 1 cup heavy cream
- 2 -3 tablespoons flour
- 1⁄2 lb bacon
- 1⁄4 cup onion (finely diced)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- Cut round steak up into portions, removing all fat, following natural fat lines in the steak. Pieces should be about palm and no bigger than hand size. They will be much bigger after pounding.
- Cover each piece with plastic wrap and pound flat to 1/4-inch thick. I start in the center and work my way out. Try to not make the outer edges too thin.
- If making appetizers, cut pounded steaks into 4x1-inch strips.
- Put half the flour on two plates and season one portion with 3 tsp each of salt, black pepper, and cayenne pepper.
- Mix 3 eggs and 1 cup of milk and hot sauce in a shallow bowl.
- Cover each piece of steak with unseasoned flour, dredge in egg/milk mixture, then cover with seasoned flour.
- Fry steaks/strips in batches in a deep fryer, or pan fry portion size pieces in a frying pan with 1/2 inch of oil until golden brown. Keep warm in a 200 F oven until ready to serve.
- Fry the bacon until crisp and remove (save for later) leaving 2-3 tbs spoons of grease in the pan.
- Mix the half-and-half, heavy cream and 2-3 tbs of flour in a bowl--amount of flour should equal the amount of bacon grease in the pan.
- Sauté the onion in reserved bacon grease until opaque, then add cream/flour mixture.
- Add black pepper, salt, cayenne, and Worcestershire sauce.
- Stir constantly until thick and bubbly. Once bubbling, that will be as thick as it's going to get. Lower heat and keep warm.
- Chop reserved bacon and add to sauce/gravy.
- Serve steaks with gravy on top and your favorite sides (I like crispy French fries and fresh green beans. For appetizers: Serve strips on a platter and provide small cups or bowls of gravy dipping.