4 beef cube steaks
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 large eggs
1/2 cup milk
1/2 cup vegetable oil
1/4 cup butter
1/4 cup all-purpose flour (for gravy)
2 cups milk (for gravy)
Salt and black pepper to taste (for gravy)
Fresh parsley, chopped (for garnish)
Directions
In a shallow dish, combine the flour, salt, black pepper, garlic powder, and onion powder.
In another shallow dish, whisk together the eggs and milk.
Dip each cube steak first into the flour mixture, then into the egg mixture, and finally back into the flour mixture, ensuring each steak is well-coated.
Heat the vegetable oil in a large skillet over medium-high heat.
Fry the steaks in the hot oil until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels.
For the gravy, reduce the heat to medium and add the butter to the skillet.
Once melted, stir in the flour and cook for 1-2 minutes until lightly browned.
Gradually whisk in the milk, scraping up any browned bits from the bottom of the pan, and cook until the gravy thickens.
Season the gravy with salt and black pepper to taste.
Serve the steaks hot, drizzled with the creamy gravy and garnished with fresh parsley.
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Variations & Tips
For a lighter version, consider using chicken breast cutlets instead of beef. You can also add a bit of cayenne pepper to the flour mixture for extra heat. For a richer gravy, substitute half of the milk with cream. If you prefer gluten-free options, use a gluten-free flour mix. To add a bit of tang, serve with a wedge of lemon on the side.
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