Editorial sample recipeAmerican Southernintermediatehalal

Southern Country Fried Halal Beef Steak With Black Pepper Gravy

Name: Southern Country Fried Halal Beef Steak With Black Pepper Gravy
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American Southern
Ingredients: 1.5 lbs halal beef cube steaks, tenderized top round or sirloin; 1.25 cups all-purpose flour; 1 tsp garlic powder; 1 tsp smoked paprika; 1.5 cups whole milk, warmed slightly; 0.33 cups vegetable oil, for pan frying; 1.5 tsp coarsely ground black pepper; 1 tsp kosher salt

Tenderized halal beef cube steaks coated in a seasoned flour crust, pan-fried until golden, and smothered in a velvety black pepper milk gravy.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Pan Gravy Emulsification

Whisking milk into a cooked flour and pan-dripping roux over medium heat creates a smooth, thickened sauce without lumps.

Instructions

Step 1: Pat the beef cube steaks dry with paper towels and season both sides with half of the salt and garlic powder.
In a shallow dish, whisk together the all-purpose flour, smoked paprika, remaining garlic powder, and remaining salt.

Step 3: Dredge each steak thoroughly in the flour mixture, pressing firmly so the coating adheres, then press once more into the flour for a thick crust.

Step 4: Heat the vegetable oil in a heavy cast-iron skillet over medium-high heat until shimmeringly hot, around 350 degrees Fahrenheit.

Step 5: Fry the steaks in batches for 3 to 4 minutes per side until deep golden brown and crispy, then transfer to a wire rack to drain.

Step 6: Pour off all but 2 tablespoons of oil from the skillet, leave the browned crispy pan drippings, and whisk in 2 tablespoons of the leftover seasoned flour.

Step 7: Cook the flour mixture over medium heat for 1 minute until fragrant, then gradually whisk in the milk and black pepper, simmering for 3 to 4 minutes until thick and smooth before spooning over the steaks.

Cooking tips

Do not overcrowd the skillet while frying; pan-fry in batches to keep the oil temperature high and crust crispy.
Scrape up the pan drippings when making the gravy roux to maximize rich savory flavor.
Original home-cooking adaptation inspired by American Southern; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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