Recipe: Delicious Minute Steak & Milk Gravy

Minute Steak & Milk Gravy. A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. Minute steak is a thinly cut and pounded piece of beef, usually cut from the sirloin or round steak. Minute steaks are thin and cook very quickly, giving them their name.

Although it is incorrectly thought to be the same as a cube steak, minute steaks are actually sliced thin sirloin and don't have the dents that cube steaks do. In a large resealable plastic bag, combine the flour, garlic salt and pepper. Add steaks, one at a time, and shake to coat. You can have Minute Steak & Milk Gravy using 5 ingredients and 7 steps. Here is how you cook that.

Ingredients of Minute Steak & Milk Gravy

1. It's 1 of minute steaks.
2. You need 1 of salt.
3. You need 1 of black pepper.
4. Prepare 1 of milk.
5. Prepare 1 of vegetable oil.

DIRECTIONS Brown the cubed steaks in skillet, then drain fat. Add all the ingredients, mix well then cover. Cook on medium heat until steaks are tender. This Crock Pot Minute Steak recipe is the classic way minute steaks are usually cooked in the oven but it allows you to leave the house for the day and return to a delicious meal.

Minute Steak & Milk Gravy step by step

1. Put just enough oil to cover the bottom of your frying pan and heat.
2. Put some flour in a bowl. Add salt and pepper to taste and mix.
3. Coat the steaks in the flour mix.
4. Now fry those bad boys up. Cook both side until done. Take out set aside.
5. Now add some flour to the pan. Bout 1/2 cup. And brown at low heat..
6. Now add milk a little at a time and whisk until you get the thickness you like. If it gets to thin add some more flour, to thick add more milk..
7. Once gravy is to your liking add the steaks back and serve..

You can pan-fry or braise minute steaks on the stove or roast them on the grill. Follow these steps to cook this lean cut of beef to get it juicy and tender. The Best Ways to Make Minute Steak Livestrong.com Minute steak refers to a thin, tougher cut of beef that has been pounded or tenderized, usually coming from the sirloin or the round sections of the cow. The shortening of the meat fibers, coupled with its quick cooking time results in a flavorful yet tender piece of beef.

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