About this recipe:A classic American dish, typical in regions such as the south, mid-west and southwest. Steak is pounded thin, then dredged in egg and flour, before being deep-fried and served with a white sausage gravy. Enjoy with a big plate of buttered mashed potatoes.
1 litre vegetable oil for frying
125g plain flour
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon garlic granules
1 clove garlic, finely chopped
1 tablespoon chopped fresh parsley
4 (115g) beef fillet steaks, pounded thin
2 pork sausages
3 tablespoons plain flour
600ml double cream
salt and black pepper to taste
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Method Prep:15min › Cook:40min › Ready in:55min
Heat oil in a deep fat fryer or large saucepan to 180 degrees C.
In a bowl, stir together 125g flour, 1 teaspoon salt, white pepper and garlic granules. In a separate bowl, beat eggs with garlic and parsley. Dredge each steak in seasoned flour, dip in egg mixture and dip back into flour mixture. Shake off any excess flour.
Gently place the steaks into the hot oil, 2 at a time and cook until golden brown on both sides, about 3 minutes per side. Drain on kitchen towels.
Place the sausages in a small frying pan over medium heat, and fry them until very dark brown on all sides, about 10 minutes. Finely chop the sausages and set aside. In the same frying pan, melt butter and stir in 3 tablespoons of flour. Cook the butter-flour mixture until it turns a pale beige colour, about 1 minute, then stir in the sausage, cream, salt and black pepper. Bring the mixture to a simmer and cook until thickened, about 5 minutes. Serve sauce over the fried steaks.