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Serve the gravy over the top of the steak, with mashed potatoes and your favorite vegetable on the side.
Hands-on: 30 minutesTotal: 30 minutes
- 1½ lbs. round steak
- 1 cup plus 3 Tbsp. all-purpose flour, divided
- Salt and ground black pepper
- 1 large egg, beaten
- Vegetable oil
- 2 Tbsp. butter
- 1 cup whole milk
- ½ cup beef broth
- Cut steak into 4 portions. Place between 2 pieces of plastic wrap. Using a meat mallet, flatten to about ½" thickness.
- In a large, shallow bowl, combine 1 cup flour with ¾ teaspoon salt and ¼ teaspoon pepper. Dredge steaks in seasoned flour. Dip in beaten egg, then dredge again in flour mixture.
- Heat 1" of vegetable oil in a large, heavy skillet. Using tongs, put steaks in oil. Cook steaks, turning once to brown both sides. Lower heat to medium-low, cover, and continue to cook for about 3–4 minutes until steaks are cooked through. Move steaks to paper towels on a warm platter; cover with foil.
- Drain off all but 1 tablespoon of the oil and add butter. Add 3 tablespoons of flour, stirring and scraping the bottom of the skillet to loosen any browned bits. Cook flour, stirring for 1 minute. Stir in milk and broth; cook, stirring constantly, until thickened and bubbly. Season gravy with salt and pepper to taste.