8 servings
- 1/4 cup plus 3 tablespoons all-purpose flour, divided
- 3/4 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 4 boneless Elk loin steaks (4 oz. each), 3/4 to 1 inch thick
- 3 tablespoons butter or margarine
- 1 3/4 cups 1% milk
In shallow dish, combine 1/4 cup flour, the pepper, salt and paprika. Dredge steaks in flour mixture to coat.In 12-inch nonstick skillet, melt butter over medium heat. Add steaks. Cook for 6 to 8 minutes, or until browned and desired doneness, turning steaks over once. Remove steaks from skillet and keep warm.In small mixing bowl, combine milk and remaining 3 tablespoons flour. Stir until smooth. Whisk mixture into drippings in skillet. Cook over medium heat for 2 to 3 minutes, or until gravy bubbles, stirring constantly. Cook for 1 minute longer, stirring constantly. Season to taste with salt and pepper. Serve gravy over steaks.
