INGREDIENTS:
1 package of SFM minute steaks
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 Tbsp seasoned salt
1 tsp black pepper
Gravy
4 Tbsp butter
1 Tbsp all-purpose flour
1 tsp beef broth base
2 cups milk
Salt and pepper to taste
Directions:
Start heating 2" vegetable oil in a cast iron skillet on medium heat.
Mix the flour, seasoned salt, and pepper together in a bowl. This will be the dredge for the breading on the minute steaks.
Take the minute steaks out of their packaging and dry each off with a paper towel.
Coat the steaks in the seasoned flour. Make sure the steak is completely coated.
Let the floured steaks rest for 5 minutes before frying.
Add the steaks to the hot oil. Fry for 8-10 minutes with 4-5 minutes per side.
While the steaks are frying make the gravy.
Melt the butter in a pan, and add the flour to make a roux.
Add the beef soup base to the roux to add flavor.
Stir in the milk using a whisk to prevent lumps. Keep whisk when all the milk is added. It will take a minute, but the gravy will thicken. Take off the heat once the gravy is a consistency you prefer.
Once done, take the steaks out of the oil, and let drain/rest on a piece of paper towel for 10 minutes.
Pair with your favorite sides, and enjoy!
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