Lisa Prince, a marketing specialist and one-half of WRAL’s Got to Be Good Cookin’ weekly recipe segment, will join us on the blog each month with bonus recipes, cooking tips and a behind-the-scenes look at marketing N.C. agricultural products…everything and the kitchen sink.
Beef, it’s what’s for dinner! That’s right, this month’s extra recipe is a delicious and inexpensive beef dish that is good anytime of the year.
In my opinion, nothing says home cooking and comfort food like country style steak, especially when you are serving it up with mashed potatoes, gravy and corn.
With this recipe, even I can make gravy! My husband says it’s even better than my daddy’s, but don’t tell him that.
Cube steak has been on special lately and I love a buy-one-get-one-free sale, so that’s when I stock up and put it in the freezer. It’s a great go-to meal when you just don’t know what to cook, or if you are having company at the last minute.
Country Style Steak
- 2 large eggs
- 1 cup plus 1 teaspoon all-purpose flour
- 1/2 teaspoon paprika
- 4 cube steaks
- Coarse salt and ground pepper
- 1/4 cup plus 1 teaspoon olive oil
- 1 1/2 cups milk (whole of 1 percent)
Preheat oven to 250 degrees. In a wide, shallow bowl, beat eggs; in another, combine 1-cup flour with paprika. Season eggs, flour mixture and steaks with salt and pepper. Dredge each steak in flour, then dip in egg. Allow excess to drip off, then dredge in flour again.
In a large cast-iron or nonstick skillet, heat 1/4 cup oil over medium-high heat. Cook steaks in skillet until crust is golden, 3-4 minutes per side. Transfer to a baking sheet and place in oven to keep warm.
Pour off all but 1 tablespoon of oil from skillet. Add remaining teaspoon flour; cook, whisking until golden, about 30 seconds. Gradually add milk while whisking. Raise heat to high and boil until thickened, 4 to 5 minutes. Season the gravy with salt and pepper.