Pan-Fried Beef Steaks with Cream Gravy
Main Course
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Cook Time
1 h
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This pan-fried beef steak recipe is a hearty and comforting dish, perfect for a family dinner. The steaks are tenderized, breaded, and fried to golden perfection, then smothered in a creamy, savory gravy. I've been making this dish for years, and it's always a hit! The secret is in the buttermilk marinade, which makes the steaks incredibly tender. Serve with mashed potatoes or your favorite side dish for a complete and satisfying meal. It's a great way to use up leftover buttermilk, too!
Ingredients (14 ingredients)
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4 piece beef cube steaks
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2.25 cups all-purpose flour, divided
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon black pepper
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0.75 teaspoons salt
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1.5 cups buttermilk
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1 tablespoon hot pepper sauce
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1 piece large egg
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2 clove garlic, minced
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3 cups vegetable shortening for frying
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4 cups milk
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kosher salt
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ground black pepper
Preparation (9 steps)
Prepare the Steaks
Place the beef cube steaks between two layers of plastic wrap and pound to a thickness of about 1/4 inch using a meat mallet or rolling pin. This helps tenderize the meat and ensures even cooking. Set aside.
Prepare Flour Coating
Place 2 cups of all-purpose flour in a shallow bowl. Set aside for breading the steaks.
Prepare Buttermilk Batter
In the Thermomix bowl, combine 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of black pepper, and 3/4 teaspoon of salt. Mix for 5 Sec./Stufe 3. Add 1 1/2 cups of buttermilk, 1 tablespoon of hot pepper sauce, 1 large egg, and 2 cloves of minced garlic. Mix for 10 Sec./Stufe 3 until well combined. Pour the mixture into a shallow bowl.
Bread the Steaks
Dredge each steak in the flour, shaking off any excess. Dip the floured steak into the buttermilk batter, allowing excess batter to drip back into the bowl. Press the steak back into the flour to coat both sides completely. Place the breaded steak on a wire rack and repeat with the remaining steaks.
Fry the Steaks
Heat 3 cups of vegetable shortening in a deep skillet to 165°C (325°F). Fry the steaks, in batches if necessary, until evenly golden brown, about 3 to 5 minutes per side. Remove the steaks to a paper towel-lined plate to drain. Cover with foil to keep warm while you make the gravy.
Prepare Gravy Base
Carefully drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible. Return the skillet to medium-low heat.
Make the Gravy
Add the reserved oil to the skillet. Whisk the remaining 1/4 cup flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy.
Cook the Gravy
Pour 4 cups of milk into the Thermomix bowl. Add the gravy base from the skillet. Cook for 7 Min./90°C/Stufe 3, stirring occasionally, until the gravy thickens. Season with kosher salt and ground black pepper to taste.
Serve
Transfer the fried steaks to a platter and pour the gravy over the top. Serve immediately.
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Created by
Emma Jackson
4
Rezepte
0
Kochbücher
Tags
Allergens
- Cereals containing gluten: Wheat
- Eggs
- Milk (including lactose)
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