| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Main dish, Meats | 8 | Servings | |
INGREDIENTS
| 3 | lb | Sirloin Tip Roast; * |
| 1 | ts | Salt; To Taste |
| 1 | tb | White Vinegar; Distilled |
| 3 | c | Unbleached Flour |
| 2 | tb | Pepper; Freshly Ground |
| Vegetable Oil; For Deep Fry | ||
| 2 | tb | Unbleached Flour |
| 1 | c | Milk |
| 1/4 | ts | Salt |
| Parsley Sprigs |
INSTRUCTIONS
~-----------------------------CREAM GRAVY-------------------------------- ~-------------------------------GARNISH---------------- ~---------------- * Cut the meat into 1/2-inch thick slices. Pound the meat with a spiked meat mallet to tenderize. Cut each slice crosswise into 3 pieces. Place in a large bowl. Cover with water and add the salt and vinegar. Marinate for 2 hours. Combine the flour and pepper in a plastic bag and add the meat, (do not pat dry) 1 piece at a time, shaking to coat thoroughly. Heat the oil in the deep fryer or deep large skillet, over medium heat, to 350 degrees. Add the meat in batches (do not crowd) and fry until light brown, about 30 seconds per side. Drain the meat on paper towels and place it on a heated platter that has been tented with foil. For the gravy, pour off all but 2 Tbls of the oil in the skillet, leaving the browned bits. Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes. Remove from the heat and gradually whisk in the milk. Stir in the salt and continue to whisk until thickened, about 1 minute. Serve over the steaks and garnish with parsley just before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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