How to make it

  • Season the steaks with salt and pepper and dredge them in flour. Then soak them in the egg wash. Then again dredge them in the flour. Then set aside for later.
  • In a cast iron pan lightly wet the bottom with oil to render the bacon. On a medium flame render the fat from the bacon when the bacon is crisp remove it and reserve it for later.
  • In the rendered oil fry the steaks individually about 2 to 3 minutes on each side until you have a nice crisp on it. The steaks are pounded thin and should cook through. Remove and reserve for later. I like to keep them in the oven on warm.
  • In the pan add the onion celery and bell pepper and saute until the begin to soften then season with salt and pepper. Saute until the ingredients are soft then add the garlic. Continue to stir the garlic and after about 2 minutes put the flame on low add about 1 to 2 tablespoons of the dredging flour.
  • Constantly whisk the flour to prevent scorching and burning. If the mix is to thick add additional oil or butter to loosen it up.
  • When the flour darkens a little add the stock a little at a time until you reach the desired texture of the gravy you are looking for. Bring to a light simmer and simmer a couple of minutes taste and adjust with seasoning if needed.
  • Plate the steaks with the gravy on top crumble the bacon on top and serve.

Reviews & Comments 2

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  • 22566 5 years ago
    Wait a 'Minute' here...just what is at 'Steak'
    Just because you put brown gravy on a red brick...Doesn't mean someone is goin' eat it :o)
    I'll put the 'Blade' aside and say...'Chicken Fried'
    ~ Grin ~
    Wishing you and your family a wonderful week
    Kind Regards
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  • Cosmicmother 5 years ago
    Yum, sounds good!
    Was this review helpful? Yes Flag

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