Country Fried Buffalo Steak with Cream Gravy

For the Steak:
4 (6 oz.) Buffalo Cube Steaks or Buffalo Round Steaks (round steaks must
be
pounded with a tenderizing mallet.)
1 cup all-purpose flour
1 tsp. baking powder
1 large. egg
2 Tbsp. water
Vegetable oil (as needed)
Salt & Pepper to taste

For the Gravy:
1/4 cup vegetable oil
1/4 cup all purpose flour
2 cups whole milk
Salt & Pepper to taste
Kitchen Bouquet (optional)

Preheat oven to warm. In a plastic or paper bag, mix flour and baking
powder.
In a shallow pan, beat egg and water together with a whisk. Place steak
pieces in bag and toss, making sure to coat all surfaces well.
Dip coated pieces in egg mixture and coat again with flour mixture. In a
heavy skillet, pour just enough oil to cover the bottom completely and
heat to medium high.
Place steaks in hot oil and dust with salt and pepper. When bottom sides
are golden brown, turn steaks and dust again with salt and pepper. Fry
until bottom sides are golden brown. Continue to cook and turn steaks
until the blood stops running out (5 to 8 minutes). Remove and drain in a
shallow, ovenproof dish lined with paper towels.
Remove towels and place in warm oven. Reserve oil and drippings in
skillet.

For gravy: Add the oil to drippings in skillet and heat to medium. As
the oil heats, scrape bottom of skillet with wooden spatula to loosen
browned bits. Sprinkle flour over the oil, stirring to blend. Add milk
slowly stirring continuously until well blended. Gently simmer uncovered
for about 10 minutes.
Add salt and pepper to taste. If gravy is too thick, add water and blend.
For dark gravy stir in Kitchen Bouquet. Cream gravy that seems bland
probably needs salt.
Pour gravy over steaks and serve immediately.
--
A1 Hot Food Group
William Barfieldsr


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