A delicious meal that sticks to the ribs. It uses an inexpensive cut of beef to create a delicious meal. The original, Amish recipe used 3 times the ingredients, making a dozen breaded steaks. I have reduced the ingredients to make 4 servings. Enough for most English families.
2 cups of vegetable oil
1 1/2 lbs of round steak, cut into four chunks, pounded out about 3/4 inch thick
3 tsp black pepper
2 tsp salt
1 tbsp water
2 large eggs, beaten with 3 tbsp milk
3 1/4 cup of milk
2 cups of all purpose flour, plus another 1/4 cup for just the gravy
Begin by heating the oil in a medium cast iron skillet.
Create an egg wash. Take the eggs and stir them up with 3 tablespoons of the milk. Add two cups of the flour to a medium casserole dish, and a two teaspoons of the salt and one teaspoon of the pepper. Mix well.
Dip your meat into flour, lightly coat, the, dip into the egg wash, then back into the flour mixture. Set on a rack for a couple of minutes until you have another one coated. Repeat with the other two.
Your oil should be around 350-370 degrees. Carefully add a steak into skillet, and fry for about 3-5 minutes on each side. You will notice that the juices will begin to sprout up while you are frying. When you flip to fry the other side, make sure the juices run clear.
Preheat your oven to 225 degrees. Once the steaks are fried, place them in the oven to keep warm as you make the gravy.
Drain the oil. Reserve four tablespoons and add in a quarter cup of the flour. Whisk for about two minutes. Add in the milk, about a cup at a time and continue to whisk. This is the labor intensive part, but oh so worth it. Season generously with black pepper and a bit more salt. Yes, continue to whisk.
Taste and season the gravy accordingly. Keep whisking. Once the gravy comes to a boil, reduce the heat to low, and continue to whisk. The gravy should be thick, but not too thick. If it becomes too thick because you haven’t whisked enough, add a bit of water to thin it out.
Remove one of the steaks from the oven, plate, and ladle the gravy over the top. Serve with mashed potatoes and biscuits.