This is Texas on a plate! Use a 1/2 inch sirloin and you won't be disappointed. Keep your oil a consistent 350 to375 to prevent absorbing to much oil or burning. If you want it to be authentic, need to make a nice thick white gravy. Please don't put brown gravy on this steak....it's just not Texas when you do!! Enjoy this with white fluffy mashed potatoes and green beans. Oh, and a little cornbread is always a good thing!
- 2 pounds of 1/2 inch tenderized sirloin or round steak
- 1 cup self rising flour- makes breading fluffy & light
- 2 eggs
- 2 cups skim milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cups canola oil or shortening
- Cut steak into desired size pieces
- Using 1/4 tsp salt & pepper to season steaks
- In a large bowl beat eggs with a fork until frothy
- Add 1 cup of milk and stir to mix
- In a shallow pan mix flour and 1/4 tsp salt and 1/4 tsp black pepper.
- In a deep skillet (I prefer iron) add enough oil to cover 3/4 of steak while cooking. Heat oil over medium high heat until a tiny bit of flour sizzles when sprinkled in hot oil. Should be about 350-375 degrees
- While oil is heating, batter steak dipping first in egg mixture, then flour, then back to egg and ending with flour.
- Place in skillet and cook 5 minutes on each side.
- Drain on racks over paper towels.
|Amount Per Serving||%DV|
|Serving Size 133g|
|Recipe makes 6 servings|
|Calories from Fat 335||91%|
|Total Fat 37.86g||47%|
|Saturated Fat 3.18g||13%|
|Trans Fat 0.15g|
|Total Carbs 4.28g||1%|
|Dietary Fiber 0.0g||0%|