Ingredients
4
4 servings
- •4 (4 ounce) cube steaks
- •0.5 teaspoon salt, divided
- •1.75 teaspoons ground black pepper, divided
- •1 cup all-purpose flour
- •2 eggs, lightly beaten
- •0.25 cup lard
- •1 cup milk
Instructions
- Season steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.
- Combine flour and 1 teaspoon pepper in a shallow plate. Place beaten eggs in a shallow bowl. Dredge seasoned steaks in flour. Dip in eggs, then dredge in flour again.
- Heat lard in a large, heavy skillet over medium-high heat. Fry steaks in hot lard until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate.
- Pour off all but 2 tablespoons fat from the skillet. Sprinkle 2 tablespoons dredging flour into fat. Cook and stir over medium heat for 1 minute, scraping up any browned bits from the bottom of the skillet. Gradually whisk in milk. Cook, whisking frequently, until gravy is thickened and bubbly, 3 to 4 minutes. Stir in remaining 1/4 teaspoon salt and 1/2 teaspoon pepper; gravy should be quite peppery.
Nutritional Facts
Per 4 servings
- Calories: 502
- Carbohydrate: 28g
- Fat: 28g
- Fiber: 1g
- Protein: 33g
- Sugar: 3g
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