Crumb-Coated Cubed Steaks |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âI always buy steaks like this that are already cubed and tenderized at the meat counter. Fresh tomato slices, mashed potatoes and black-eyed peas complete this menu.âAgnes Ward, Stratford, Ontario Ingredients:
1 egg |
1/2 cup milk |
23 saltines, crushed |
2/3 cup king arthur unbleached all-purpose flour |
3/4 teaspoon salt |
1/4 teaspoon baking powder |
1/4 teaspoon cayenne pepper |
1/4 teaspoon pepper |
4 beef cubed steaks (4 ounces each) |
3 tablespoons canola oil |
gravy: |
2 tablespoons king arthur unbleached all-purpose flour |
1-1/3 cups milk |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the cracker crumbs, flour, salt, baking powder, cayenne and pepper. Dip steaks in egg mixture, then in crumb mixture.
2. In a large skillet, cook steaks in oil over medium heat for 3-4 minutes on each side or until no longer pink. Remove and keep warm.
3. Add flour to the skillet, stirring to blend and loosen browned bits from pan. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with steaks. Yield: 4 servings.
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