Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | 4-ounce rib eye steaks; pounded thinly |
| \N \N | Salt and freshly ground pepper |
| 1 cup | Flour |
| 3 \N | Eggs |
| 2 cups | Yellow cornmeal |
| 6 tablespoons | Vegetable oil |
| 3 tablespoons | Unsalted butter |
| 1 small | Onion; finely chopped |
| 2 \N | Cloves garlic; finely chopped |
| 3 tablespoons | All-purpose flour |
| 2 cups | Chicken broth |
| 1 cup | Milk |
| 1 pinch | Cayenne pepper; to taste |
| \N \N | Salt |
STEAK
GRAVY
How to Prepare the Steaks: Season the steaks on both sides with salt and pepper. Place the flour, eggs and cornmeal in 3 separate bowls. Season the flour and cornmeal with salt and pepper, beat the eggs lightly and season with salt and pepper. Dredge each steak lightly in the flour and tap off excess. Then dip each steak in the eggs and let excess drip off. Press each steak into the cornmeal, coating the entire steak well. Heat the oil in a large skillet until almost smoking and "fry" each steak until golden brown on both sides. Drain on paper towels and place on a baking sheet. Keep in a warm oven until ready to serve. How to Prepare the Gravy: Heat the butter over medium heat in a medium saucepan. Add the onions and garlic and cook until soft. Sprinkle in the flour and cook for 2-3 minutes (do not allow the flour to take on any color). Whisk in the broth and milk and continue whisking until smooth.
Bring the sauce to a boil, whisking constantly, reduce heat and let cook, still whisking, until the gravy thickens. Add the cayenne pepper and season with salt. Serve with mashed potatoes and cooked greens.
Serves 4
Posted to recipelu-digest Volume 01 Number 472 by "bunny" <layla696@...> on Jan 7, 1998