RECIPES FOR FRIED STEAK RECIPES

Steps:

• Prepare your breading station by placing the flour, beaten eggs, and pancake mix in separate bowls. Dredge each steak in the flour, dip in the egg and finally coat in the pancake mix.
• Heat up half of your oil in a skillet over medium heat. Add the steak, one at a time, and pan-fry for 4 to 5 minutes on each side.
• Set the steaks aside to cool.
• For the gravy, make a roux with the remaining oil. Add the flour and stir.
• Once it is lightly brown and gives off a nutty smell, add in the milk and whisk until it combines evenly.
• Bring to a simmer and continue simmering for 8 to 10 minutes until thickened.
• Adjust seasoning with salt and pepper, then pour over the steaks.
• Garnish with parsley and serve with vegetables and potatoes done to your preference.

Steps:

• Preheat oven to 250 degrees F.
• Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
• Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
• Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.