Country-Fried Steak with Creamy Salsa Gravy
Daily Inspiration S
1 call-purpose flour
1 pkgchili seasoning mix
1-1 1/2 lbsirloin steak, tenderized
1/3 cvegetable oil
1 can(s)rotel diced tomatoes and green chilies (reserve liquid)
2/3 cwhipping cream
How to Make Country-Fried Steak with Creamy Salsa Gravy
- Whisk together milk and egg in a medium bowl. Stir together flour and chili seasoning packet in a shallow bowl. Dip steaks in egg mixture; dredge in flour mixture, shaking off any excess.
- Fry steaks in hot oil over medium-high heat in a large skillet 4 to 6 minutes on each side or until golden brown. Drain on a wire rack in a jelly-roll plan. Keep steaks warm in a 225 degree F. oven.
- In the same skillet, stir in 1/2 to 1 can drained (juice reserved) tomatoes and green chilies and cook 1-2 minutes, stirring to loosen particles from bottom of skillet. Whisk in cream. Bring to a boil, whisking constantly. Add some reserved liquid if the gravy is too thick. Reduce heat and simmer 5 minutes. Serve over (or alongside) steaks.