Difficulty: Easy - for beginners
4- (6-8 oz.) Steaks (round, sirloin, venison backstraps)
pounded to tenderize
1 cup flour
1/2 tsp salt
3/4 tsp pepper
1/4 tsp onion salt
1/8 tsp poultry seasoning
2 eggs beaten
4 tbsp buttermilk
1/3 cup vegetable oil
3 tbsp pan dripings
2 tbsp flour
2 cups milk
salt and pepper to taste
In a shallow dish/plate, sift together flour and seasonings. in another shallow dish/plate combine egg and buttermilk.
Pat steaks dry with papertowel.
Coat steaks in flour, then coat in egg/buttermilk mixture, then coat in flour again.
Heat oil in large cast iron skillet, on medium heat. Once hot add steaks in batches. Fry for 4 to 5 minutes per side or until golden brown.
Keep steaks warm in oven while you make gravy
Add 3 tbsp pan drippings to sauce pan. Heat over medium heat, add flour. Cook for a minute to heat through.
Whisking constantly, slowly pour in milk in small batches. Once all milk is added and gravy is thick and boiling, add salt and pepper.
Serve hot on top of steak.