I've had this recipe for many years and when moving to the south I added another ingredient, Old Bay Seasoning.
Cut steak into 4 pieces.combine the flour, salt, garlic powder, Old Bay or paprika, and pepper on a plate.
Combine eggs and milk in a bowl. Dip steak into the egg/milk mixture, then coat with the flour mixture. (I double dip). Cook steaks in hot oil in a heavy skillet. Remove steaks and keep warm. Add butter to skillet and mix with the drippings. Add flour and cook and stir until flour browns. Add hot milk and stir until thickened. Season with salt and pepper and pour over warm steaks. Enjoy!
By Connie from Oden, Arkansas
This recipe is a little different in that I refrigerate the prepared steaks for 24 hours prior to finishing them.
The night before, put steaks in a single layer in a dish. Brush both sides with an even coating of the cooking oil. Dust them on both sides with a generous amount of seasoning Salt. Drizzle each steak with the wine or juice. Seal with foil and refrigerate for about 24 hours prior to preparing the final dish.
Remove steaks from the fridge and coat both sides well with Bisquick mix. Season with salt and pepper to taste. Preheat oven to 375 degrees F. Combine the butter with the oil in a large skillet until melted.
Place steaks in the skillet. Brown both sides of each steak until crispy. Transfer to a baking pan and seal with foil. Bake at 375 degrees F. for about 30 minutes.
By Connie from Cotter, AR
Cut the round steak into 4 pieces. Combine the flour, salt, garlic powder, paprika and pepper on a plate. Combine the eggs and milk in a bowl and dip the round steak in the egg and milk mixture. Then coat the round steak with flour. Cook the round steak in hot oil and remove the pieces and keep them warm. Add butter to the skillet and mix with the round steak drippings. Add flour and cook, stirring until the flour browns. Add hot milk and stir until thickened. Season with salt and pepper and pour over the warm round steak.
By Robin from Washington, IA
Heat a heavy skillet over medium-high heat. Sprinkle the meat with the garlic powder, onion powder, salt and pepper to taste. Dredge the meat in the flour. If not using cube steak, pound the flour and seasonings into the meat with a meat hammer or the edge of a saucer.
Pour a little buttermilk in a shallow dish. Dip meat into butter milk and let drain a bit.Dredge in flour again. Pour oil into hot skillet (about 1/4-inch deep is good, but if you are watching your fat intake, use less). Brown meat on both sides. Cover, reduce heat to low, and cook for 10 minutes.Remove cover,turn steak and cook for another 10 minutes. Drain on paper towels.
Pour off all of the oil. Add flour and stir to make a roux,scraping any brown bits from the bottom of the pan. When the flour has cooked for a couple of minutes, add the milk, salt, and pepper, and stir to incorporate the roux. When the gravy is thickened to your taste, put steak in bowl and pour gravy over it.
Mashed potatoes are a common accompaniment and the gravy goes well on them too.
By Kathleen from Dothan, AL
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