- 1/2 cup vegetable oil
- 4 (4-ounces each) cube steaks
- 1 1/4 cups all-purpose flour, divided
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 3 eggs, beaten
- 2 tablespoons butter
- 1 1/2 cups whole milk
- 1/4 cup parsley, chopped
- Salt and Pepper, to taste
Heat a large frying pan or skillet over medium-high heat. Add oil.
Pound out the cube steaks with a meat mallet until they are 1/4 to 1/2-inches thick. Add salt and pepper to both sides. Mix 1 cup of the flour, cayenne, paprika, garlic and onion powder together in a bowl. Beat the eggs in another bowl. Dredge the steaks through the flour, then egg mixture, then through the flour again.
Place the steak carefully in the. Cook until golden brown, about 4 to 6 minutes on each side.
When all steaks have been cooked off, place on a plate covered with tinfoil. Pour off all but 2 tablespoons of the cooking oil and lower heat. Add butter. Add remaining 1/4 cup of the leftover flour mixture to the oil and butter; whisk to create a paste. Cook until golden, about 1 minute. Gradually add the milk to the flour and oil mixture while whisking together. Season the gravy with salt and pepper, to taste. To serve, plate the steaks. Pour some of the gravy over each one. Garnish with parsley.
Sponsor: Utah Beef Council
