Ingredients
- 2 1/2 lbs bottom round steaks
- plain yogurt (or buttermilk)
- for flour mixture:
- 1 c flour
- 1 Tbs kosher salt (1/2 tsp table salt)
- black pepper
- 1 tsp onion powder
- 1/2 tsp sweet paprika
- 1/2 tsp baking powder
- 1/4 tsp cayennne pepper
- for egg wash:
- 1 extra large egg
- 2 tbs milk
- for gravy:
- 2 tbs flour mixture (from dredging the steaks)
- 2 tbs oil
- 2 tbs shallots
- 1/4 C chicken stock
- 1 C milk
- 1/4tsp dried thyme
- salt pepper
Directions
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Pound out the steaks using a mallet or the bottom of a heavy pan such as a cast iron skillet or dutch oven. Then using a needle style tenderizer jab at the meat until it’s about 1/4″ thick. If you’re steaks are oblong you may want to cut them in half to make them easier to handle. Salt and pepper both sides then rub about a tablespoon of yogurt onto each side of the steak. Set them on a wire rack to air dry for about 15-20 minutes.
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In one shallow bowl whisk together all the ingredients for the flour mixture. In another shallow bowl whisk together the egg and milk. Drop a steak in the flour and thoroughly coat with flour. Then dip it in the egg, shake off the excess then coat it with flour again. Place the steak back on the rack and repeat with the other pieces.
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Preheat the oven to 250 degrees F and put a wire rack over a baking sheet in the oven.
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Add about 1/4″ of oil to a heavy bottomed frying pan and place over medium heat until the oil is shimmering and hits 375 degrees F. When the oil is hot, add a steak (or 2 if they fit) and do not disturb until you see the edges become golden brown. Carefully flip and let the other side brown. When they’re golden brown on both sides, transfer them to the wire rack in the oven to keep them warm then fry the rest of the steaks.
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When the steaks are done, Use paper towels to sop up all but 2 tablespoons of oil leaving the browned bits in the pan. Add the shallots and saute until they are fragrant. Add 2 tablespoons of the flour mixture you used to dredge the steaks in and stir to absorb the grease.
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Turn down the heat and whisk in the chicken stock and milk continuing to whisk until there are no lumps left. Turn up the heat then add the thyme and salt and pepper to taste. It will thicken as it comes to a boil.