Country Fried Steak with Milk Gravy

The hubs and kids didn't want rice for dinner so rummaged the fridge and found some topside steak.

Pound the steak in plastic bag on your cutting board. This ensures you get a nice thin layer of beef that's tender to the bite. Whisk the eggs in a large flat plate. And prepare another plate with the dry ingredients.

4 topside or sirloin steak, pounded

1-2 eggs

1 cup flour

1 tsp salt

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon black pepper

Dip the pounded steak into the egg, then the flour mixture, into the egg and flour mixture again and pan fry in oil until nice and golden crispy on both sides. Serve with garlic mash, steamed veggies and milk gravy.

Milk Gravy

 

1/4 cup butter

2 tablespoon flour

2 cups milk 

1 teaspoon Beef stock powder 

A pinch of black pepper 

Salt to taste

Heat butter in a pan and once melted, add flour. Milk gravy is basically a roux based sauce. Stir quickly and once the butter absorbs all that flour, stir in your 1 cup of milk. Using a whisk, stir the mixture until thickened. Add more milk according to your preference of thickness . The gravy should be a nice thick consistency. Add your beef stock powder, pepper & salt. You can run it through a sieve if your sauce is lumpy. 

Drizzle over your beef!