Chicken-Fried Sirloin with Peppered Cream Gravy
(From Stop and Smell the Rosemary, the Junior League of Houston Cookbook)


4 boneless sirloin steaks (6 ounces each)

1-1/2 cups buttermilk

1 teaspoon Tabasco Sauce

1 teaspoon plus 1 teaspoon salt

1/4 teaspoon plus 1/4 teaspoon freshly ground pepper

1 cup all-purpose flour

1 cup peanut oil

Peppered Cream Gravy

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups milk

2 tablespoons heavy whipping cream

1 teaspoon salt

3/4 teaspoon freshly ground pepper


Lightly pound steaks with a meat mallet until they are about 1/4 inch thick. Mix buttermilk, Tabasco, 1 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish.

 Combine flour with remaining 1 teaspoon salt and 1/4 teaspoon pepper in another shallow bowl. Mix well. Dredge flattened sirloin in flour to coat evenly. Submerge steaks, one at a time, in buttermilk mixture. Return steaks to flour and dredge again. Press flour firmly into surfaces of steaks so it will adhere.

 Pour peanut oil into a deep, broad skillet to a depth of 1/2 inch. Carefully place one coated steak into hot oil. Fry about 3 minutes, turn carefully, and fry other side 3 minutes, or until crust is golden brown and steak is to desired doneness. Transfer steak to a plate lined with paper towels. Keep warm. Repeat procedure for other steaks.

 Peppered Cream Gravy

Melt butter in a saucepan over medium-high heat. Whisk in flour and saute until lightly browned. Remove pan from heat. Pour in milk in a steady stream, whisking vigorously. Return pan to heat and whisk until sauce thickens. Whisk in cream, salt, and pepper. Place steak on plates and top with gravy.