Recipe courtesy of Ree Drummond from her cookbook The Pioneer Woman Cooks<\/strong><\/span><\/em><\/p>\n This is our family’s favorite comfort food meal of all time. \u00a0It gets better reviews from Izzi and CeCe than a tenderloin does and it is made with round steak!<\/span><\/p>\n 3 pounds cube steak Begin with an assembly line of dishes for the meat, milk-egg mixture, and flour mixture (flour mixed with the seasoned salt, paprika, cayenne and black pepper)…with a clean plate at the end to receive the breaded meat.<\/span><\/p>\n Lightly season a piece of meat with salt and pepper, then dip it into the egg-milk mixture. \u00a0Flip to the other side to coat. <\/span><\/p>\n Next, place the meat on the plate of seasoned flour. \u00a0Turn over to coat thoroughly.<\/span><\/p>\n Now place the meat back in the egg\/milk mixture, turning to coat.<\/span><\/p>\n Finally, dredge in flour one more time. \u00a0This repetition will create a nice thick crust-the signature quality of chicken-friend steak. \u00a0And if you do it correctly, your hands will be a mess.<\/span><\/p>\n Place the breaded meat on the empty plate until ready to fry and repeat the process with the remaining pieces of meat.<\/span><\/p>\n Heat the oil in a large skillet over medium-high heat. \u00a0When the oil is sufficiently heated fry 3 pieces of meat at a time. \u00a0Cook on one side until the edges start to look golden brown, about 2 \u00bd minutes. \u00a0<\/span><\/p>\n Turn over and cook for 2 or 3 minutes, until the other side is golden.<\/span><\/p>\n Remove to a paper towel lined plate and keep warm. \u00a0Repeat until all the meat is cooked.<\/span><\/p>\n Now it is time to make the gravy! \u00a0<\/strong><\/p>\n After frying all the meat, pour off the grease into a heat proof bowl. \u00a0Without cleaning the pan, return it to the stove over medium-low heat. Add \u00bc cup grease back to the pan. \u00a0Allow the grease to heat up. (I add butter if I don’t have enough grease)<\/span><\/p>\n Sprinkle 1\/3 cup flour evenly over the grease. \u00a0Using a whisk, mix the flour with the grease, creating a golden brown paste. \u00a0This is known as a ‘roux’ and you want the roux to attain a deap, rich color. If the paste seems more oily than pasty, sprinkle in another tablespoon of flour. \u00a0Whisk again and check the consistency.<\/span><\/p>\n After a couple of minutes the paste will start to turn golden brown. \u00a0That’s when it’s ready. <\/span><\/p>\n Whisking constantly, pour in 2 cups milk.<\/span><\/p>\n Whisk to combine, then let the gravy come to a slow boil. \u00a0The gravy will thicken gradually, but if it seems thick at first, add splashes of milk as needed. \u00a0The total cooking process should take 5 to 10 minutes. Generously season with salt and pepper, tasting to ensure that it’s seasoned adequately. \u00a0Under seasoned gravy is one of life’s great sacrileges.<\/span><\/p>\n Place the warm meat on a plate with a heaping pile of mashed potatoes. \u00a0Drizzle with gravy.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″][et_pb_text admin_label=”More Recipes” _builder_version=”3.17.6″ saved_tabs=”all”]<\/p>\n Chicken Fried Steak<\/em><\/p><\/div>\n [\/et_pb_text][et_pb_tabs _builder_version=”3.17.6″ saved_tabs=”all” body_font_size=”10″ tab_font=”||||” body_font=”||||” use_border_color=”off” global_module=”609″][et_pb_tab _builder_version=”3.17.6″ title=”Ground Beef” use_background_color_gradient=”off” background_color_gradient_start=”#2b87da” background_color_gradient_end=”#29c4a9″ background_color_gradient_type=”linear” background_color_gradient_direction=”180deg” background_color_gradient_direction_radial=”center” background_color_gradient_start_position=”0%” background_color_gradient_end_position=”100%” parallax=”off” parallax_method=”on” background_size=”cover” background_position=”center” background_repeat=”no-repeat” background_blend=”normal” allow_player_pause=”off” tab_font_select=”default” body_font_select=”default” background_color_gradient_overlays_image=”off” tab_font=”||||||||” body_font=”||||||||”]<\/p>\n Rachel’s Meat Loaf<\/a> Jerusalem Kofta<\/a> Home-style Tomato Sauce<\/a> Curried Beef with Potatoes and Peas<\/a> [\/et_pb_tab][et_pb_tab _builder_version=”3.17.6″ title=”Steaks” use_background_color_gradient=”off” background_color_gradient_start=”#2b87da” background_color_gradient_end=”#29c4a9″ background_color_gradient_type=”linear” background_color_gradient_direction=”180deg” background_color_gradient_direction_radial=”center” background_color_gradient_start_position=”0%” background_color_gradient_end_position=”100%” parallax=”off” parallax_method=”on” background_size=”cover” background_position=”center” background_repeat=”no-repeat” background_blend=”normal” allow_player_pause=”off” tab_font_select=”default” body_font_select=”default” background_color_gradient_overlays_image=”off”]<\/p>\n Classic Grilled Steaks<\/a> [\/et_pb_tab][et_pb_tab _builder_version=”3.17.6″ title=”Rump Roasts” use_background_color_gradient=”off” background_color_gradient_start=”#2b87da” background_color_gradient_end=”#29c4a9″ background_color_gradient_type=”linear” background_color_gradient_direction=”180deg” background_color_gradient_direction_radial=”center” background_color_gradient_start_position=”0%” background_color_gradient_end_position=”100%” parallax=”off” parallax_method=”on” background_size=”cover” background_position=”center” background_repeat=”no-repeat” background_blend=”normal” allow_player_pause=”off” tab_font_select=”default” body_font_select=”default” background_color_gradient_overlays_image=”off”]<\/p>\n [\/et_pb_tab][et_pb_tab _builder_version=”3.17.6″ title=”Other Roasts” 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background_color_gradient_direction=”180deg” background_color_gradient_direction_radial=”center” background_color_gradient_start_position=”0%” background_color_gradient_end_position=”100%” parallax=”off” parallax_method=”on” background_size=”cover” background_position=”center” background_repeat=”no-repeat” background_blend=”normal” allow_player_pause=”off” tab_font_select=”default” body_font_select=”default” background_color_gradient_overlays_image=”off” link_option_url_new_window=”off” background_video_pause_outside_viewport=”on” tab_font=”||||||||” tab_text_shadow_style=”none” body_font=”||||||||” body_text_shadow_style=”none” hover_transition_duration=”300ms” hover_transition_delay=”0ms” hover_transition_speed_curve=”ease” tab_text_shadow_horizontal_length=”0em” tab_text_shadow_vertical_length=”0em” tab_text_shadow_blur_strength=”0em” body_text_shadow_horizontal_length=”0em” body_text_shadow_vertical_length=”0em” body_text_shadow_blur_strength=”0em”]<\/p>\n 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<\/span>2 large eggs
<\/span>1 \u00bd cups milk, plus 2 cups for the gravy
<\/span>3 cups all-purpose flour, plus about 1\/3 cup for the gravy
<\/span>2 teaspoons seasoned salt
<\/span>\u00be teaspoon paprika
<\/span>\u00bc teaspoon cayenne pepper
<\/span>1 \u00bd teaspoons black pepper
<\/span>\u00bd cup canola or vegetable oil for frying (We use olive oil)<\/em><\/span><\/p>\n![\"\"](\"http:\/\/princessbeef.com\/wp-content\/uploads\/2019\/03\/2018_ChickenFriedSteak-225x300.jpg\")
More Recipes<\/h3>\n
![\"hamburger,](\"http:\/\/princessbeef.com\\\/\/wp-content\/uploads\/2017\/12\/recipes_burger-300x300.jpg\")
Beryl\u2019s Hamburgers<\/a>
Feta & Herb Stuffed Burgers<\/a><\/p>\n
All-American Meat Loaf<\/a>
BBQ Meat Loaf<\/a>
Crock-pot Meatloaf<\/a><\/p>\n
Italian Meatballs<\/a>
Leeky Meatballs<\/a>
Meatball Nirvana<\/a>
Swedish Meatballs<\/a><\/p>\n
Universal Tomato Sauce<\/a><\/p>\n
Fiesta Beef Casserole<\/a>
Hamburger Soup<\/a>
Moglai Kabab<\/a><\/p>\n![\"Steak,](\"http:\/\/princessbeef.com\\\/\/wp-content\/uploads\/2017\/12\/recipes_steak-300x300.jpg\")
(New York, Tenderloin or Rib-Eye)<\/h5>\n
Grilled Steaks in a Cilantro-Olive Paste<\/a>
Pan Frying Steaks with Herb Rub<\/a>
Smoke Grilled Princess Steaks<\/a><\/p>\n![\"Rump](\"http:\/\/princessbeef.com\\\/\/wp-content\/uploads\/2017\/12\/recipes_rumproast-300x300.jpg\")
Slow-Cooked Rump Roast<\/a>
Super-Slow-Roasted Beef<\/a>
Roast Beef Perfection<\/a><\/p>\n![\"Beef](\"http:\/\/princessbeef.com\\\/\/wp-content\/uploads\/2017\/12\/recipes_kebab-300x300.jpg\")
Brisket Birria<\/a> (also Sirloin or Chuck)
The Cooking of a Brisket at 200 degrees for 24 hour
<\/a>Sweet and Sour Cranberry Brisket
<\/a>Comforting Shredded Beef<\/a> (Sirloin or Chuck)
Summertime Beef Kabob<\/a> (Sirloin or Sirloin Tip)
Balsamic Roast Beef<\/a> (Chuck or Round)<\/p>\n![\"Beef](\"http:\/\/princessbeef.com\\\/\/wp-content\/uploads\/2017\/12\/recipes_fajitas-300x300.jpg\")
Beef Broth<\/a>
Chicken Fried Steak<\/a> (Round Steak)
Fajita Marinade<\/a> (Round Steak or Sirloin)
Grilled Peppery Top Round Steak with Asparagus<\/a>
Liver<\/a>
Tongue<\/a><\/p>\n