I was having one of those “I don’t know what to fix for dinner tonight” kind of days. I just happened to be with my friend, Joan, on this undecided-kind-of-day, so I asked her…”What should I have for dinner tonight?” Joan answered that question, like she does so many other questions for me. She shared with me that this dish is loved by her grandchildren. What I especially love about this recipe is that it comes out of the oven ready to eat with a side of mashed potatoes.
Joan and I have known each other since kindergarten, although we did not become good friends until I enrolled in a local junior college back in the 90’s to pursue my teaching degree. Unbeknownst to us, Joan and I were beginning that journey together at the same time. We graduated the same year, with teaching degrees in hand and were both hired at the same school district. Joan and I even had the privilege of teaching 4th grade together, on the same team, for several years. Our story continues to this day. The only difference is that instead of talking about teaching these days, we talk about our grandchildren. Oh, and we also talk recipes!Start with minute steaks. I discovered that freezing them works best, as the first time I prepared them fresh the steaks fell apart when I put them in the egg/milk batter and flour. Prepare of batter of one egg and 2 cups of milk and put in a pie pan. In another pie pan, put two cups of flour. Salt and pepper to taste each minute steak. Dip each steak in egg/milk batter and then smother with flour. Place steaks in a preheated (medium heat) non-stick skillet that contains one tablespoon olive oil and one tablespoon unsalted melted butter. Fry steaks to brown on each side, not cooking completely. Spray a 9 x 13 casserole dish with cooking spray and place prepared steaks in dish. Pour milk into dish without covering the tops of each steak.
Cover the dish with foil and bake at 300ºF for 40-45 minutes, removing foil for the last 5 minutes.
The milk makes a delicious gravy, but if you are like my husband and love lots of gravy on your mashed potatoes, you’ll want to save the drippings from the pan you fried your steaks in and prepare some more.
- 6 minute steaks
- salt and pepper to taste
- 1 egg
- 2 cups milk
- 2 cups flour
- 1 tablespoon butter, unsalted
- 1 tablespoon olive oil
- milk, as needed
- Preheat non-stick skillet over medium heat. Add 1 tablespoon each of olive oil and butter.
- Salt and pepper, to taste, each minute steak.
- Mix egg and milk.
- Coat each steak with egg/milk mixture.
- Dredge wet steaks in flour, coating each side.
- Place steaks in a dish, which has been sprayed with cooking spray.
- Pour enough milk into dish to edges of steak, not covering tops.
- Cover dish with aluminum foil and bake in a preheated oven (300 degrees F).
- Bake steaks for 40-45 minutes, removing foil for the last 5 minutes.
- Optional: Make more gravy with the drippings from the non-stick frying pan.