Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Round rings for perfectly shaped fried eggs and small pancakes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Round rings for perfectly shaped fried eggs and small pancakes
You're reading one of recipes available free. Full library with Gastronome.
heat oil in a deep cast iron skillet to about 350 degrees (f). while the oil heats, in a medium sized bowl, add milk and egg and beat until well combined. in a pie plate or other shallow dish, combine flour, seasoned salt and pepper until well mixed. dredge each piece of cube steak into flour mixture, the dip in egg and milk mixture and then back into flour, coating all sides. give each piece a little shake to remove extra flour and carefully place into the hot oil. repeat with remaining cube steak, cooking in batches. cook each piece about 3 to 4 minutes on each side until lightly browned. they will cook quickly. remove to a paper towel lined plate to drain. you may want to lower your heat slightly after the first batch, especially when using cast iron. for the gravy: in an 8-inch cast iron skillet, over medium-high heat, add bacon grease. when grease is melted, add flour, salt and pepper, whisking until all combined. whisk occasionally as flour mixture starts to brown. you want it to get golden brown, but be careful to not let it burn. gradually whisk in 3 cups of milk, and continue to whisk until it is thick and starts to bubble, adding more milk if it gets too thick. lower heat and keep warm until serving. serve the steak smothered with the gravy with mashed potatoes and some buttered texas toast. enjoy! miss