- 1 1⁄2 lbs sirloin steaks ((pinned)( if not pinned use a mallet to tenderize))
- 1⁄2 cup flour
- fresh pepper, ground
- 2 tablespoons bacon grease or 2 tablespoons lard (you can use a oil like canola)
- 2 tablespoons Wondra Flour (or another gravy flour)
- 2 cups half-and-half
- 4 tablespoons sweet creamy butter
Directions See How It's Made
- Trim visible fat from meat and cut into 4 equal serving pieces.
- Mix flour, salt, and pepper in a shallow, wide bowl and dredge each piece of meat in it, coating well on both sides.
- Heat grease or oil until hot but not smoking in a heavy, wide skillet with a lid.
- Brown the meat pieces on both sides, turn heat down a bit, cover and let steak fry like chicken for 15 to 20 minutes, until done. Remove cover and let steak crisp for about 5 minutes.
- Take steak from the pan and drain.
- Leave about 2 Tbsp of drippings and all the browned flecks of crust in the pan.
- Turn the heat a bit lower, sprinkle Wondra flour int o the drippings and stir to keep from lumping while it browns.
- Slowly add half and half, stirring.
- Let it cook until thick, about 3 to 5 minutes.
- Taste and add seasoning, if needed.
- Return the steaks to the gravy and cook an additional 5 mins or so.
- Serve on plate, Mashed potatoes, maybe some green beans with country ham.