Breaded Sirloin Steak in Gravy
Treat your taste buds to the ultimate comfort food with this Breaded Sirloin Steak in Gravy recipe, a hearty dish that combines golden, crispy-coated sirloin steaks with a rich, velvety homemade gravy. Perfectly seasoned with a blend of garlic, paprika, and pepper, the steaks are dredged in flour, dipped in a creamy egg mixture, and coated in crunchy breadcrumbs before being pan-fried to perfection. The dish reaches new levels of indulgence with a silky gravy made from beef broth, heavy cream, and buttery browned bits from the skillet. Ready in under an hour and ideal for a family dinner, this recipe pairs beautifully with creamy mashed potatoes or steamed vegetables. Whether you're craving a cozy weeknight meal or a special weekend dinner, this hearty dish is sure to impress.
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) Sirloin steak
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 2 large Eggs
- 0.25 cup Milk
- 1 cup Breadcrumbs
- 0.5 cup (for frying, or as needed) Vegetable oil
- 2 tablespoons Unsalted butter
- 2 cups Beef broth
- 0.5 cup Heavy cream
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Prepare the sirloin steaks by patting them dry with a paper towel. Use a meat tenderizer to gently pound each steak to an even thickness of about 1/2 inch.
In a shallow dish, combine the flour, salt, black pepper, garlic powder, and paprika.
In a second shallow dish, beat the eggs and mix in the milk until well combined.
In a third shallow dish, place the breadcrumbs.
Dredge each steak in the flour mixture, ensuring it is evenly coated. Then dip it into the egg mixture, allowing excess to drip off, and finally coat it with breadcrumbs, pressing to adhere.
Set a large skillet over medium-high heat and pour in the vegetable oil. Heat until shimmering.
Fry each breaded steak for 3-4 minutes per side, or until golden brown and cooked through. Work in batches if necessary to avoid overcrowding. Transfer the cooked steaks to a plate lined with paper towels to drain excess oil.
In the same skillet, remove any excess oil, leaving about 1-2 tablespoons along with any browned bits.
Melt the butter in the skillet over medium heat and whisk in 2 tablespoons of the reserved flour mixture (from dredging). Cook for 1-2 minutes until the flour is lightly browned.
Gradually whisk in the beef broth, scraping the bottom of the pan to incorporate the browned bits. Simmer for 3-4 minutes until the mixture thickens slightly.
Stir in the heavy cream and bring to a gentle simmer.
In a small bowl, mix the cornstarch and water into a smooth slurry. Slowly whisk the slurry into the gravy, cooking for another 2-3 minutes until the gravy is thick and creamy.
Return the fried steaks to the skillet, spooning the gravy over them. Simmer for 2-3 minutes to heat through.
Serve the breaded sirloin steaks hot with a generous ladle of gravy over them. Pair with mashed potatoes or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 17.8 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 1799 mg | 78% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.8 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 97 mg | 7% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 729 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
