Trim fat off steak and cut into 4 oz pieces. Mix together flour, salt, and pepper. Dredge meat in flour mixture. In a large skillet, melt bacon grease over medium-high heat. Add meat and watch until the blood comes to the surface. Turn the pieces carefully, trying to keep the coating on the meat (add a bit of flour to the surface before turning if necessary.) Cook again until blood starts to appear. Remove meat to a serving plate and keep warm. Repeat until all pieces are done. If you need to add extra grease, do it between batches and let it come to a full melt before proceeding.
Gravy: add remaining seasoned flour to the pan, scraping up the brown bits. Cook flour until it browns slightly. Lower heat to medium and add milk, whisking the entire time. Continue whisking until thick.
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|Serving Size: 1 Serving (326g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 192 (48%)|
|Amt Per Serving||% DV|
|Total Fat 21.3g||28 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 2g|
|Cholesterol 103.3mg||32 %|
|Sodium 138.2mg||5 %|
|Potassium 537.4mg||14 %|
|Total Carbohydrate 15.8g||5 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 15.2g|
|Protein 34.4g||49 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 403
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