1 1/2poundstenderized beef round steak, 3/8-inch thick,
1cupvegetable oil or shortening,
3teaspoonsMcCormick Coarse Ground Black Pepper,
3teaspoonsLawry's® Seasoned Salt',
1packagePioneer Country Gravy Mix,
1Preheat a 12-inch skillet over Medium heat. Add oil to warm skillet and heat 10 minutes while preparing steaks.
2Cut steak in 4 to 6 pieces. Shake approximately 1/2 teaspoon each pepper and salt over each side of steaks. Press seasonings into meat.
3Beat eggs and milk together in a bowl. Turn seasoned steaks in flour in a shallow pan. SINGLE DIP for a crispy, light crust: Dip floured steaks in egg mixture moistening the entire surface. Let excess moisture drip off. Turn steaks in flour again, pressing flour into moist spots. DOUBLE DIP for a crunchy, hearty crust: Dip steaks in egg mixture and then flour a second time. Gently knock off excess flour before frying. Once battered, place steaks immediately in hot oil. (A pinch of flour will sizzle when oil is hot enough.)
4Cook steaks 2 1/2 to 3 minutes per side. Turn once when meat juices first bubble through flour coating on top of steak. Use two utensils, such as slotted metal spatulas, to turn steaks so crust will not break. Prepare gravy according to package directions while steaks cook. Drain steaks briefly on paper towel. Serve smothered with gravy.
No Nutritional Information Available