Ingredients
2 lb pre-tenderized steaks, preferably cube steak
¼ cup all-purpose flour
½ cup pancake mix
⅓ cup vegetable oil, divided
2 pcs eggs
¼ cup all-purpose flour
1 cup milk
salt and ground black pepper, to taste
⅛ tsp parsley, chopped, per serving
¼ cup potato fries, per serving
¼ cup vegetables, per serving
Preparation
Prepare your breading station by placing the flour, beaten eggs, and pancake mix in separate bowls. Dredge each steak in the flour, dip in the egg and finally coat in the pancake mix.
Heat up half of your oil in a skillet over medium heat. Add the steak, one at a time, and pan-fry for 4 to 5 minutes on each side.
Set the steaks aside to cool.
For the gravy, make a roux with the remaining oil. Add the flour and stir.
Once it is lightly brown and gives off a nutty smell, add in the milk and whisk until it combines evenly.
Bring to a simmer and continue simmering for 8 to 10 minutes until thickened.
Adjust seasoning with salt and pepper, then pour over the steaks.
Garnish with parsley and serve with vegetables and potatoes done to your preference.
