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Prepare the mashed potatoes:
Boil potatoes in salted water until fork-tender (about 15–20 minutes).
Drain and mash with milk and butter. Season to taste and keep warm.
Bread the steaks:
In a shallow bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper.
In another bowl, whisk together eggs and milk.
Dip each steak into the flour mixture, then egg wash, then back into the flour to coat well.
Fry the steaks:
Heat oil (about 1/4 inch deep) in a skillet over medium-high heat.
Fry steaks for 3–4 minutes per side, or until golden brown and crispy.
Transfer to a paper towel-lined plate.
Make the gravy:
Pour off excess oil, leaving about 2–3 tablespoons of drippings.
Stir in flour and cook for 1 minute to form a roux.
Slowly whisk in milk, stirring constantly until thickened.
Season with salt and pepper.
Serve:
Plate each steak with a generous scoop of mashed potatoes.
Ladle gravy over both and serve hot.
Serving and Storage Tips
Serve immediately while the steak is crispy and the gravy warm.
This dish pairs perfectly with green beans, corn on the cob, or biscuits.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven for best texture (avoid microwaving the steak to maintain crispiness).
Gravy can be thinned with a little milk when reheating.
Variants
Spicy Twist: Add cayenne pepper or hot sauce to the flour for a kick.
Buttermilk Marinade: Soak steaks in buttermilk for a few hours before breading for extra tenderness.
Herb Gravy: Add thyme, parsley, or rosemary to the gravy for deeper flavor.
Chicken Option: Swap the beef for chicken cutlets to make true fried chicken with gravy.
Gluten-Free: Use gluten-free flour blends for dredging and gravy.
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