A delightful twist on the classic country-style steak, this recipe offers tender steak with a rich, creamy gravy.
Mix the sea salt, white vinegar, and water in a bowl large enough to hold the steak.
Ensure the salt is fully dissolved in the water for even seasoning.
Place the cubed steak in the marinade, ensuring it's fully submerged. Refrigerate for 2 hours.
Marinating helps tenderize the steak and infuse it with flavor.
Combine the all-purpose flour and black pepper in a shallow dish.
Mix thoroughly to evenly distribute the seasoning.
Remove the steak from the marinade and coat it in the flour mixture.
Shake off any excess flour to prevent clumping.
Heat the canola oil in a skillet over medium heat. Fry the steak pieces for 6-7 minutes on each side until golden brown.
Avoid overcrowding the skillet to ensure even cooking.
Remove the steak from the skillet and drain on paper towels. Keep warm.
Place the steak on a wire rack for better drainage.
Drain excess oil from the skillet, leaving about 2 tablespoons. Add the flour and stir until smooth.
Cook the flour mixture until it turns a light golden color for a richer flavor.
Gradually add the milk to the skillet, stirring constantly until the gravy thickens.
Adjust the consistency by adding more milk if needed.
Season the gravy with sea salt and black pepper. Serve the steak with the gravy poured over.
Garnish with fresh parsley for a pop of color and flavor.
Nutze unsere App für das beste Erlebnis
