Recipe by terirose22
There are a million different ways to make this, but I found this recipe to be simple, quick, and I always have the ingredients on hand. The steak is tender and flavorful, and the gravy is downright addicting!
Top Review by Chef shapeweaver �
I was looking for a recipe to use up some tough round steak,and also a recipe for my SO's B-Day dinner. So, when I came across this recipe I figured it would work for both of my " needs ". And I have to say it did :). Since there was just the two of us,this is how the recipe was made: I used two 4 ounce pieces of round steak which were pounded thin. Then 1 egg was beaten with about 1/4 cup of milk.The flour and seasonings were adjusted as follows: 1 cup of flour,1/2 tablespoon seasoned salt,2 teaspoons garlic powder, 1 1/2 teaspoon chili powder,and1 1/2 teaspoons onion powder. For the celery salt, 1/2 teaspoon of ground celery powder was used. And instead of adding the chicken bouillon cube, I used a teaspoon of chicken bouillon powder. Speaking of the bouillon, I read the recipe wrong and added it to the flour and the rest of the seasonings. But it was an unexpected surprise, it really gave the coating a really great flavor, so I think that I'll read it " wrong " again. :). I served this with mashed potatoes & green beans. Thank you for posting a recipe that will be made again. " Keep Smiling :) "
- 6 (6 ounce) cube steaks
- 3 large eggs
- 1⁄2 cup water
- 2 cups flour
- 1 quart vegetable oil (for frying)
- 2 tablespoons seasoning salt (We use Lawry's)
- 1 tablespoon garlic powder
- 3⁄4 tablespoon celery salt
- 1⁄2 teaspoon ground black pepper
- 2 tablespoons onion powder
- 1⁄2 tablespoon chili powder
- 1 chicken bouillon cube
- 3 cups milk
Directions See How It's Made
- Mix the egg and water for an egg wash.
- Add the seasonings to the flour and mix well.
- Reserve 3 or 4 Tablespoons of the seasoned flour to use in the gravy.
- Dip each steak into the seasoned flour, then dip into the egg wash, thent back into the seasoned flour, coating each steak well.
- Heat the vegetable oil to about 350 degrees F in a large skillet. Oil should be deep enough to cover the steaks.
- Fry the coated steaks until golden brown, then drain them on paper towels and put on a heated platter that is tented with foil.
- When all steaks are cooked, pour off all but 2 tbls of the oil and the drippings.
- Add 3-4 Tbls of the reserved seasoned flour.
- Mix well and cook over medium heat, stirring constantly, until the oil and flour are golden brown.
- Remove from the heat and add the milk and chicken bouillon.
- Return to the heat and bring to a simmer, stirring constantly, until the gravy thickens.
- Serve with mashed potatoes and a vegetable, with the gravy spooned over the steaks.