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Sirloin Fried Steak

I've been the chief cook ever since I moved in with my father. With its crispy coating, this southern specialty is his favorite meal. He loves it with mashed potatoes. —Judy Yackey, Kalispell, Montana
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings

Ingredients

  • 1/2 pound beef top sirloin steak (1/2 inch thick)
  • 1/4 cup all-purpose flour
  • 1/4 cup seasoned bread crumbs
  • 1 large egg
  • 2 teaspoons water
  • 3 tablespoons canola oil
  • COUNTRY GRAVY:
  • 2 tablespoons all-purpose flour
  • 1-1/4 cups 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper

Directions

  • Flatten steak to 1/4-in. thickness. Cut into 2 serving-size pieces. Place flour and bread crumbs in separate shallow bowls. In another shallow bowl, whisk egg and water. Coat steaks with flour, then dip into egg mixture and coat with crumbs.
  • In a large skillet, cook steaks in oil over medium heat for 1-2 minutes on each side or until meat reaches desired doneness. Remove and keep warm.
  • For gravy, stir flour into pan drippings until blended, loosening browned bits. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with steaks.
Nutrition Facts
1 each: 596 calories, 33g fat (6g saturated fat), 188mg cholesterol, 600mg sodium, 37g carbohydrate (0 sugars, 1g fiber), 37g protein.

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