Skillet Steak in Milk Sauce
This skillet steak in milk sauce is a simple, creamy and very flavorful recipe for lunch or dinner. The steaks are lightly coated with wheat flour, browned in butter and then cooked with milk, salt, oregano and black pepper until a naturally thick sauce forms. Finished with fresh herbs, the dish becomes tender, juicy and creamy without needing heavy cream.
Equipment
- skillet For browning the steaks and preparing the sauce.
- Spatula or tongs For carefully turning the steaks.
- spoon For stirring the sauce and spreading the seasonings.
- plate For serving the finished steaks.
- Measuring cup For measuring the milk.
Ingredients
- 3 large steaks
- wheat flour for coating
- 2 tablespoons butter
- 1 cup milk
- 1 teaspoon salt
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- fresh parsley and green onion to taste
Instructions
- Sprinkle wheat flour over the steaks and spread it with your hands to coat well.
- Turn the steaks over and coat the other side with wheat flour as well. Set aside.
- Heat a skillet and add the butter.
- When the butter has completely melted, place the steaks in the skillet.
- Arrange the steaks so they fit well and let them fry until browned on one side.
- Turn the steaks and brown the other side as well.
- Add the milk over the steaks.
- Season with salt, oregano and black pepper.
- Stir gently and let cook until the milk starts to thicken and form a sauce.
- Turn the steaks again so the sauce coats the top side too.
- Cook a little longer until the sauce is creamy and reaches the desired consistency.
- Turn off the heat and finish with fresh herbs on top.
- Serve the steaks with the sauce while still hot.
Video
Notes
Use large steaks that are not too thick so they cook well in the sauce. The wheat flour helps brown the meat and also helps thicken the milk while cooking. Keep the heat medium-low after adding the milk, stirring and turning the steaks so the sauce coats all sides. If the sauce becomes too thick, add a little more milk. Serve with rice, potatoes or vegetables.
Nutrition
Calories: 430kcalCarbohydrates: 18gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 125mgSodium: 760mgPotassium: 590mgFiber: 1gSugar: 4gVitamin A: 420IUVitamin C: 3mgCalcium: 130mgIron: 4mg
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