Ingredients
- 4 large bottom round steaks about ½-inch thick
- 2 eggs, beaten
- ¼ cup oil
- 2 cups chicken stock
- ½ cup cream
- 1 tsp onion salt
- ½ tsp thyme -OR- leaves from about 4 sprigs (4-inches long) fresh thyme
- Seasoned Flour:
- 1 cup flour
- 1 tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
Instructions
- Mix seasoned flour ingredients and place on a large plate or in a pie dish. Reserve this, you will need some of it to thicken the gravy.
- Beat eggs and place in a large bowl or pie plate.
- Dredge steaks in seasoned flour, shaking off excess
- Tenderize steaks on both sides using a needle tenderizer–pressing hard so the steaks flatten to about ¼-inch
- Set a large wire cooling rack (like one you use for cookies) inside a large baking sheet. This creates not only an air-dryer to set the coating, but it’s also used as a rack for keeping the steaks warm in the oven when frying in shifts.
- Dredge the steaks in flour again
- Dip each steak in the beaten egg, then coat well with seasoned flour again.
- Place steaks on the cooling rack and let them sit 10-15 minutes.
- Preheat oven to 200 degrees F.
- Set up another cooling rack inside another large baking sheet (don’t reuse the one that had the raw steaks on it unless you wash it thoroughly first)
- Heat a large skillet–at least 10-12-inches–over medium-high heat. You will probably have to fry in 2 shifts, so add 2 tbs of oil to the pan.
- When the oil shimmers, place 2 steaks in the pan
- Fry for 5-8 minutes on each side.
- Remove steaks to clean rack and place in a 200 degree F oven to keep warm.
- Add the remaining oil and repeat frying with the last 2 steaks, placing them on the rack in the oven to keep warm
- To Make Gravy:
- Add 4 tbs of the reserved seasoned flour into the fat remaining in the pan. Whisk until it’s a smooth paste free from lumps.
- Gradually add the 2 cups of chicken stock, whisking so you don’t get lumps.
- Whisk in the onion salt and the thyme.
- Whisk in the ½ cup of cream
- Continue whisking until gravy is thickened. It should coat the back of a spoon when it’s done. This should take about 3-5 minutes.
Source : allrecipes.Com