Breaded steak with ground pepper sauce is a dish with roots in the culinary tradition of home cooking and European influence, particularly from German and French cuisine, where breading and creamy sauces are very popular. In Latin America, this dish has been adapted using local ingredients and techniques, becoming a beloved option in several countries.
In Mexico and some Central American countries, breaded steak is often called "milanesa," while in Venezuela and Colombia it is known as "bistec apanado." In Argentina and Uruguay, the term "milanesa" is also common, although the accompanying pepper sauce may vary by region. This dish represents a cultural fusion where the classic breading technique is combined with local flavors that enrich the recipe and make it irresistible.
The use of a creamy ground pepper sauce adds an elegant and distinctive touch that enhances the flavor of the crispy steak, making this dish an ideal choice for special lunches and dinners. Its popularity lies not only in its taste but also in the contrasting texture between the crunchy exterior and the juicy interior of the meat.
How to prepare Breaded Steak with Ground Pepper Sauce
Prepare the flour and spice mixture by mixing the flour, salt, pepper, and cayenne.
Set aside on a plate or wax paper.
Prepare the batter by whisking the eggs in a large bowl.
Add the cream and beer.
Whisk to mix.
Set aside.
In a deep, heavy skillet, heat the oil to 350 degrees.
While the oil is heating, prepare the round steaks by coating them in the flour and spice mixture, making sure to cover the meat evenly.
Shake off the excess.
Dip the meat into the batter and then again into the flour and spice mixture, coating the batter evenly so it is dry on the outside.
When the oil temperature reaches 350 degrees, gently slide one steak into the hot oil.
Cook the steak for about 5 minutes.
Carefully flip to avoid breaking the coating and cook the meat for another 5 minutes, or until the batter is golden brown.
Drain the cooked steak on paper towels.
Repeat with the other steaks.
Keep the cooked steaks in a 225-degree oven until all four are ready.
Pour the pepper gravy sauce over the steaks and serve.
Yield: 4 servings.
For the creamy sauce, melt the butter in a heavy saucepan.
When the foam subsides, incorporate the flour by whisking.
Whisk continuously until the flour cooks and turns a light brown and fragrant.
Slowly add the milk, whisking constantly to avoid lumps.
Season with salt and pepper.
Simmer the sauce for 10 minutes to cook and reduce it.
Serve hot.
