Serves 4.
Note: From "Recipe Revival: Southern Classics Reinvented for Modern Cooks," by the editors of Southern Living magazine.
• 1/4 c. plus 3 tbsp. flour, divided
• Salt
• Freshly ground black pepper
• 4 (4-oz.) cubed beef steaks
• 1 egg, lightly beaten
• 1/2 c. plus 2 tbsp. milk, divided
• 1 c. saltine cracker crumbs
• 2 c. vegetable oil
• 1 1/2 c. chicken broth
• Dash of Worcestershire sauce
• Dash of hot sauce
Directions
In a small bowl, combine 1/4 cup flour with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle both sides of steaks with flour mixture.
In a shallow dish, combine egg and 2 tablespoons milk. Place cracker crumbs on a plate. Dip steaks in egg mixture, then dredge in cracker crumbs.
Heat vegetable oil in a large, heavy skillet over medium heat. Cook steaks until browned, about 2 minutes on each side. Cover, reduce heat and simmer, turning occasionally, until tender, about 15 minutes. Remove steaks and drain on paper towels, reserving 3 tablespoons drippings in the skillet. Keep steaks warm.
Over medium heat, whisk remaining 3 tablespoons flour into hot drippings until smooth. Cook 1 minute, whisking constantly. Gradually add broth and remaining 1/2 cup milk, whisking constantly. Cook, whisking constantly, until gravy is thickened and bubbly, about 3 minutes. Stir in Worcestershire sauce and hot sauce (and taste for additional salt and pepper). Serve gravy with steaks.
It’s too soon to tell how much the immigration crackdown is to blame.
