Sirloin Fried Steak Recipe

4.5 7 9
Sirloin Fried Steak Recipe
Sirloin Fried Steak Recipe photo by Taste of Home
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Sirloin Fried Steak Recipe

Read Reviews
4.5 7 9
Publisher Photo
"I've been the chief cook ever since I moved in with my father, says Judy Yackey of Kalispell, Montana. "With its crispy coating, this southern specialty is his favorite meal. He loves it with mashed potatoes."
Recommended: 32 Super Steak Recipes
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 pound beef top sirloin steak (1/2 inch thick)
  • 1/4 cup all-purpose flour
  • 1/4 cup seasoned bread crumbs
  • 1 egg
  • 2 teaspoons water
  • 3 tablespoons canola oil
  • COUNTRY GRAVY:
  • 2 tablespoons all-purpose flour
  • 1-1/4 cups 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper

Directions

Flatten steak to 1/4-in. thickness. Cut into two serving-size pieces. Place flour and bread crumbs in separate shallow bowls. In another shallow bowl, whisk egg and water. Coat steaks with flour, then dip into egg mixture and coat with crumbs.
In a large skillet, cook steaks in oil over medium heat for 1-2 minutes on each side or until meat reaches desired doneness. Remove and keep warm.
For gravy, stir flour into pan drippings until blended, loosening browned bits. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with steaks. Yield: 2 servings.
Originally published as Chicken Fried Steak in Cooking for 2 Spring 2005, p40

Nutritional Facts

1 each: 596 calories, 33g fat (6g saturated fat), 188mg cholesterol, 600mg sodium, 37g carbohydrate (0 sugars, 1g fiber), 37g protein.

  • 1/2 pound beef top sirloin steak (1/2 inch thick)
  • 1/4 cup all-purpose flour
  • 1/4 cup seasoned bread crumbs
  • 1 egg
  • 2 teaspoons water
  • 3 tablespoons canola oil
  • COUNTRY GRAVY:
  • 2 tablespoons all-purpose flour
  • 1-1/4 cups 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  1. Flatten steak to 1/4-in. thickness. Cut into two serving-size pieces. Place flour and bread crumbs in separate shallow bowls. In another shallow bowl, whisk egg and water. Coat steaks with flour, then dip into egg mixture and coat with crumbs.
  2. In a large skillet, cook steaks in oil over medium heat for 1-2 minutes on each side or until meat reaches desired doneness. Remove and keep warm.
  3. For gravy, stir flour into pan drippings until blended, loosening browned bits. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with steaks. Yield: 2 servings.
Originally published as Chicken Fried Steak in Cooking for 2 Spring 2005, p40

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Reviews forSirloin Fried Steak

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BobS3015 User ID: 5769025 60364
Reviewed Feb. 8, 2011

"I made this recipe with a chicken breast and it was so tender and moist.the family loved it and now they want it all the time"

MY REVIEW
walkingfit User ID: 4734545 135665
Reviewed Feb. 6, 2011

"We enjoyed this dish. I had the butcher cube the sirloin steak for me. I only used half of the flour and bread crumbs called for in the coating so that it wasn't too thick. Next time I'll use the full amount. The gravy is good."

MY REVIEW
eli05 User ID: 3750978 69333
Reviewed Aug. 31, 2010

"My husband said it wasn't bad, but this is not something I should make all the time."

MY REVIEW
kayitten User ID: 1493828 82273
Reviewed May. 6, 2010

"I never made chicken fried steak before but this was so good and so easy, I'm going to make it again."

MY REVIEW
emmyheck User ID: 4920776 132874
Reviewed Mar. 2, 2010

"This was an easy delicious recipe. I've been making chicken fried steak for my husband for years and never cared for it when prepared with just flour, this recipe was great!!! This is the way I'll prepare it from now on."

MY REVIEW
jdmeeks User ID: 182097 64080
Reviewed Feb. 7, 2010

"IMy family enjoyed this recipe. The gravy was awesome."

MY REVIEW
keverwann User ID: 1807985 154989
Reviewed Jun. 21, 2009

"I made this again, but with chicken instead of beef. It turned out just as good and the gravy was fabulous!"

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