Description
Thin tenderized beef steaks breaded and pan-fried, then jazzed up with sausage white gravy.
Ingredients
- 8 ounces, weight Breakfast Sausage Meat
- 4 Tablespoons Olive Oil
- 1-½ cup Flour
- 1-½ cup Bread Crumbs
- 1 Egg
- 3 cups Milk, Divided
- 2 pieces (about 6 Oz. Size) Flank Or Chuck Steak, Tenderized
- Salt And Pepper
Preparation
Put a skillet that will be large enough to handle the steaks over medium high heat. Add sausage to the pan and break it up with a wooden spoon or spatula. Fry sausage, breaking it up and turning it as it cooks. When it is all browned, remove it to a bowl or plate that will catch any drippings.
Add olive oil to the pan. Put flour and bread crumbs in separate shallow bowls. Add egg and about ½ cup milk in another shallow bowl and whisk together.
One at a time, dredge the steaks in flour, patting them down to get them coated. Then coat in the egg mixture, then in bread crumbs, patting down to get them well coated with the bread crumbs.
Place steaks, carefully, into the pan. Cook about 2–3 minutes each side, depending on the thickness and how well done you want them. Remove the steaks and set aside.
Add ½ cup of the flour to the pan and stir it in with the fat until combined and roux starts to brown. Add the remaining milk and put the sausage and drippings back in the pan. Stir constantly until gravy has thickened to your desired consistency. Add salt and pepper to taste.
Serve it up and scarf it down!
