Chicken-Fried Sirloin with Peppered Cream Gravy

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 2 tablespoons heavy whipping cream
• 1 teaspoon salt
• 3/4 teaspoon freshly ground pepper

TO PREPARE:

     Lightly pound steaks with a meat mallet until they are about 1/4 inch thick.  Mix buttermilk, Tabasco, 1 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish.

     Combine flour with remaining 1 teaspoon salt and 1/4 teaspoon pepper in another shallow bowl.  Mix well.  Dredge flattened sirloin in flour to coat evenly.  Submerge steaks, one at a time, in buttermilk mixture.  Return steaks to flour and dredge again.  Press flour firmly into surfaces of steaks so it will adhere.

     Pour peanut oil into a deep, broad skillet to a depth of 1/2 inch.  Carefully place one coated steak into hot oil.  Fry about 3 minutes, turn carefully, and fry other side 3 minutes, or until crust is golden brown and steak is to desired doneness.  Transfer steak to a plate lined with paper towels.  Keep warm.  Repeat procedure for other steaks.

Peppered Cream Gravy:  Melt butter in a saucepan over medium-high heat.  Whisk in flour and saute until lightly browned.  Remove pan from heat.  Pour in milk in a steady stream, whisking vigorously. 

Return pan to heat and whisk until sauce thickens.  Whisk in cream, salt, and pepper. 

Place steak on plates and top with gravy.

SERVES: 4

From "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.

Thanks Wingnut for Sharing~