Ingredients
-
1/4 cup all-purpose flour
-
1/2 teaspoon salt
-
1/2 teaspoon pepper
-
2 tablespoons milk
-
1 cup saltine crumbs
-
vegetable oil, poured to a depth of 1/2 inch in the skillet
-
3 tablespoons all-purpose flour
-
1 1/4 cups chicken broth
-
1/2 cup milk
-
1 dash Worcestershire sauce
-
1 dash hot sauce
-
1 egg, large, lightly beaten
-
1 lb cubed beef steak
Instructions
- Combine 1/4 cup all purpose flour, salt, and pepper. Sprinkle on both sides of the steaks.
- Combine egg and 2 tbsp milk in a shallow dish. Dip steaks in the egg mixture, and dredge in the cracker crumbs.
- Pour oil to a depth of 1/2 inch into a large, heavy skillet. Fry steaks in hot oil over medium heat until browned, turning once. Cover, reduce heat, and simmer, turning occasionally, 15 minutes or until tender.
- Remove steaks, and drain on paper towels. Keep warm. Drain off drippings, reserving 3 tbsp in skillet.
- Add 3 tbsp flour to drippings in skillet, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and 1/2 cup milk; cook over medium heat, stirring constantly until thickened and bubbly. Stir in a dash or Worcestershire sauce and hot sauce. Serve gravy with steaks.