Chicken-Fried Skirt Steak with Country Gravy

Ingredients for Chicken-Fried Skirt Steak with Country Gravy

• 240ml beef broth, divided

• 120ml plain flour

• 4 4- to 5-inch-long pieces skirt steak

• 2 tablespoons (1/4 stick) butter

• 1 fully cooked breakfast pork-sausage patty (about 30g ), finely chopped

• 120ml whipping cream

• 1/2 teaspoons dried sage

• Pinch of ground cloves

• 50g chopped spring onion tops

How to make Chicken-Fried Skirt Steak with Country Gravy

Pour 120ml 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 120ml 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 spring onion tops. Spoon gravy over steaks.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.