A crispy and delicious recipe, perfect for a family dinner. Add a side of mashed potatoes, vegetables, or even a fried egg to add a little extra to the dish. Out-of-minute steaks? No problem a good substitute would be our Tenderized Round Steak.
- 2 Packages Minute Steaks*
- 1 1/2 Cups all-purpose flour, divided
- 1 tsp. seasoning salt
- 1 tsp. pepper
- 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper
- 3/4 cup milk
- 1 egg
- 1/2 cup cracker crumbs/ breading
- 2 Tbsp. butter
- 1/4 all-purpose flour
- 3 Cups of milk
- 1 to 2 tsp. black pepper
- 1/4 tsp. seasoning salt
Country Fried Steak
- Combine flour, salt, black pepper, paprika, and cayenne pepper in a shallow dish. Remove 1/2 cup seasoned flour; set aside.
- Beat milk and egg in a separate shallow dish until blended; set aside.
- Combine the remaining 1/2 cup seasoned flour with cracker crumbs in a separate shallow dish.
- Pre-season Minute Steaks with salt and pepper, as desired. Dip each steak into the seasoned flour, then the milk mixture, and finally into the flour-cracker mixture, turning to coat both sides in each mixture.
- Heat the countertop fryer to 350 degrees Fahrenheit. Fry prepared steaks for 2 to 3 minutes until internal temperature is 165 degrees Fahrenheit and golden brown on all sides; drain on paper towels. Fry in batches, to avoid overcrowding in the fryer. Sprinkle steaks with salt and pepper immediately after removing from oil, as desired. Keep steaks warm, until ready to serve.
- Melt butter in a medium saucepan over medium heat. Stir in flour; cook and stir for 4 minutes. Stir in milk; bring to a boil, whisking constantly. Reduce heat; simmer for 2 to 3 minutes or until sauce thickens slightly, stirring occasionally. Add pepper and seasoning salt, as desired. Cook 1 to 2 minutes, whisking constantly until gravy is smooth and thick. Keep warm, until ready to serve.
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* A great substitute for Minute Steaks would be Tenderized Round Steak
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