Cubed Steak Recipe Paula Deen
Servings: 4 people
Ingredients
- 4 lean, 4 oz. each cubed round steak
- Buttermilk, for dipping
- 2 large egg whites
- 1/2 cup + 1 tbsp all purpose flour
- 1/2 tsp ground black pepper
- 3/4 tsp plus more to taste salt
- 1/2 tsp garlic powder
- 3 tbsp canola oil
- 3 tbsp finely chopped onion
- 1/2 cup low sodium chicken broth
- 1/4 cup milk
Instructions
- In a bowl, whisk egg whites with 2 tbsp of water. In another bowl, whisk ½ cup flour, garlic powder, salt, and pepper.
- Dip the steak into buttermilk, then into egg whites and lastly, dip the steak into flour mixture. Do the same with all steaks.
- In a large skillet (nonstick), heat 2 tbsp of oil on medium-high heat. Add steaks to the skillet, cook for 3 to 4 minutes per side. Transfer them to a paper-lined plate.
- Add 1 tbsp of remaining oil to the skillet, add onion and cook until soft. Add 1 tbsp of all-purpose flour and stir for 1 minute. Slowly addchicken broth and milk. Simmer the gravy for 2 minutes until thick.
- Transfer the steaks to the serving plate and pour the gravy over the top of the steaks and serve.