For the Steaks:
For the Gravy:
- 4 Bottom Round Steaks
- 3 large Eggs, Beaten
- 1 cup Buttermilk
- 1 cup All-Purpose Gluten Free Flour
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- Vegetable Oil
- 4 cups Milk
- 3/4 cup All-Purpose Gluten Free Flour
- Black Pepper
Combine the beaten eggs with the buttermilk in a shallow dish and set aside.
Combine the flour, paprika, salt, and pepper in a separate dish and set aside.
Warm up the oil in a medium sized deep skillet on medium-high heat.
Dip each steak in the egg mixture, shake off the excess and dredge into the flour, coat it well.
Place it in the warm oil and let it fry on each side about 5-10 minutes until browned.
Repeat for each steak.
To Make the Gravy:
In a medium sized saucepan, add in about 1/2 cup of the excess oil from the steaks into the saucepan.
Add in the milk.
Whisk in the flour.
Add salt and pepper to taste and then continue stirring until it thickens.
Serve topped over the steak.
Add additional salt and pepper to taste if needed.