Chicken-Fried Skirt Steak with Country Gravy
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 cup all purpose flour
- 1/2 teaspoon dried sage
- 1/2 cup whipping cream
- pinch of ground cloves
- 2 tablespoons (1/4 stick) butter
- Carbohydrate 14 g(5%)
- Cholesterol 306 mg(102%)
- Fat 67 g(102%)
- Fiber 1 g(2%)
- Protein 82 g(165%)
- Saturated Fat 30 g(148%)
- Sodium 436 mg(18%)
- Calories 982
Preparation Pour 1/2 cup broth into shallow bowl. Place flour in another shallow bowl. Sprinkle steak pieces on both sides with salt and pepper. Dip steaks into flour, then into broth, then into flour again, coating each time. Melt butter in large nonstick skillet over high heat. Add steaks. Sauté until brown, about 3 minutes per side. Transfer to plate. Pour off butter from skillet. Add 1 teaspoon flour from shallow bowl. Whisk in remaining 1/2 cup broth, sausage, cream, sage, and cloves. Boil gravy until thick enough to coat spoon, whisking often, about 3 minutes; season with salt and pepper. Mix in green onion tops. Spoon gravy over steaks.
Preparation Pour 1/2 cup broth into shallow bowl. Place flour in another shallow bowl. Sprinkle steak pieces on both sides with salt and pepper. Dip steaks into flour, then into broth, then into flour again, coating each time. Melt butter in large nonstick skillet over high heat. Add steaks. Sauté until brown, about 3 minutes per side. Transfer to plate. Pour off butter from skillet. Add 1 teaspoon flour from shallow bowl. Whisk in remaining 1/2 cup broth, sausage, cream, sage, and cloves. Boil gravy until thick enough to coat spoon, whisking often, about 3 minutes; season with salt and pepper. Mix in green onion tops. Spoon gravy over steaks.
