- 1 pound round steak or sirloin tip steak
- 1/2 cup all-purpose flour
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon pepper
- 1/3 cup milk
- 1 large egg
- Canola oil for frying
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup chicken broth
- salt and pepper, to taste
In a large heavy skillet, heat about 1/4 inch of Canola oil over medium high heat.
In a bowl, whisk 1/3 cup of milk with the egg.
In a wide-shallow bowl combine the 1/2 cup of flour, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Dip meat pieces in the egg and milk mixture. Let excess drip off into the bowl then dip the meat into the flour mixture. Place on a plate and repeat with the remaining meat.
When the oil in the skillet reaches 350° to 375°, carefully add meat. The oil will spatter, so use long tongs or a fork.
Brown the meat pieces on both sides, about 2 t 3 minutes on each side. Turn heat down to medium-low, cover the skillet, and let steak fry like chicken for about 10 to 12 minutes.
Remove cover and let steak crisp for 2 minutes longer. Take steak from the pan and set aside to drain.
Leave about 2 tablespoons of drippings and all the browned flecks of crust in the pan. Sprinkle flour into the drippings and cook, stirring, for about 2 minutes, or until the flour is lightly browned.
Slowly add milk and broth; cook, stirring to blend. Continue cooking, stirring, for about 3 to 5 minutes, or until bubbly and thickened.
Taste and add salt and pepper, as needed. Serve gravy with steaks.