Well seasoned and crispy breading on a tenderized round steak (or cubed steak) served with a seasoned white gravy.
- 2 lb. boneless round steak
- 3 large eggs beaten
- Salt & pepper
- 2 cups flour light spelt
- 1 T. garlic powder
- 1 T. onion powder
- 1 T. sweet paprika
- 1 tsp. cayenne pepper
- avocado oil Or olive oil or shortening of your choice
- 4 T. butter
- 2 cups whole milk
- 2 T. heavy cream
- Pinch dried thyme leaves
- Salt & pepper
- Preheat oven to 250 degrees. Cut the steak into 8 equal portions and trim fat from the meat. Pound with a good meat tenderizer. I highly recommend OXO Softworks Meat Tenderizer. Mine came from Amazon. (Pounding is not necessary if you are using cubed steak.)
- Crack the eggs into in a shallow bowl. Beat well.
- Combine the flour, garlic powder, onion powder, paprika, cayenne pepper, 2 tsp. sea salt and 1/2 tsp. black pepper in a pie dish.
- Place large skillet on medium-high heat. Add oil to cover bottom of pan. Meanwhile, dredge the meat pieces in the flour mixture. Transfer to the beaten eggs. Then back to the flour mixture. Cook in skillet with oil until nicely browned on both sides. Remove the cooked meat to cookie sheet and place in warm oven, as you continue cooking the rest of the meat. This will keep it warm while you finish cooking the meat and make the gravy. Continue cooking the meat until all pieces have been browned. Reserve flour mixture.
- Leave drippings in skillet and add 4 T. butter to skillet. Melt over medium-high heat. Stir in 4 T. flour mixture left from dredging meat (or use fresh flour). Combine well with butter and cook until it begins to thicken. Slowly whisk in milk and continue to cook, whisking frequently, until thickened. Stir in the heavy cream, thyme, and season with more salt and pepper.
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
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