2 Pieces of Beef Cubed Steak
1/2 cup of vegetable oil
1 cup of flour
1/4 cup of heavy cream
1 cup of panko bread crumbs
For The Spice Mix:
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1 teaspoon creole seasoning (Tony Chachere’s)
1 teaspoon cayenne pepper
For the Sausage Gravy:
8 ounces of ground Hot Italian Sausage
1/4 of an onion, diced
1 red Thai chili pepper (OPTIONAL)
2 tablespoons butter
1 tablespoon flour
1 teaspoon of the spice mix (above)
1 cup of chicken broth
1 cup of heavy cream
pinch of nutmeg
1 tablespoon of finely chopped green onions
To a small bowl add all the spices under The Spice Mix and combine.
Sprinkle 1 teaspoon of the spice mix to each of the cubed steak slices, both on the front and the back. Set aside.
Set up the dredge station. 1/2 cup of four in one wide dish, egg and 1/4 cup of heavy cream mixed together in a wide bowl, followed by 1/2 cup of flour, panko and 1 teaspoon of The Spice Mix in another wide dish.
First dip each of the cubed steak slices in the plain flour, then the egg wash followed by the flour and panko mix. Place the coated slices of beef on a wire rack and allow to site for 10 minutes before frying.
Make the Gravy while the Steaks are setting.
In a skillet on medium heat, add the hot Italian sausage. Using a wooden spoon break up the sausage as much as you can into small pieces while it is cooking.
Once the sausage has browned and rendered its fat, add in the onions and peppers. Continue to cook for another 5 minutes.
Remove the cooked sausage to a bowl and place the skillet back on the stove with two tablespoons of butter.
Once the butter has melted, add the flour and mix. Keep stirring the flour into the butter. This has to cook for at least 10-15 minutes. You want a light brown color to form. This is what makes the color of the gravy.
Once the flour has turned light brown, add in the chicken stock. Stir.
When the stock has started to reduce, add the heavy cream, 1 teaspoon of The Spice Mix and the cooked sausage. Reduce the flame to simmer. Allow this to cook on low heat for 10 minutes so that all the flavors meld together.
In another frying pan/skillet, heat 1/2 cup of vegetable oil. You can tell when the oil is ready, by dropping a pinch of flour into the oil. It should sizzle right away. You do not want the oil so hot that it burns the flour.
Place the coated steaks in the oil to fry one at a time. Depending on the size of the steak, no more than 2 minutes on each side.
Once the steaks are golden brown remove from the oil and drain on a wire rack with paper towels.
Add the chopped green onions to the gravy and remove from the heat. Serve over the steaks with eggs or mashed potatoes!
***Note remember Hot Italian Sausage is already seasoned and flavored. If you think the flavors will be too strong for you, chose a plain ground meat instead.