COMBINE, MIXING WELL
SET LIQUIDS ASIDE. MIX
NOW, YOU NEED
It is a "minute" or "cube" steak (steaks bought in a store already
"tenderized") or round steak pounded out thin, breaded and fried in
hot oil so it develops a crust like typical fried chicken. The steak
should be around 1/4 inch thick. It's served topped with a white
cream (or milk) gravy.
Dip steaks in buttermilk mixture, dredge in flour mixture. Let stand
for 10 minutes on paper towels. Fry steaks in 1/4" vegetable oil in
a heavy skillet at medium high heat (375F) until browned, adding oil
as necessary. Remove steaks and drain on paper towels.
Pour off pan drippings, reserving 3 Tb. drippings. Add 1/4 cup of
flour; stir over medium heat until bubbly. Boil 1 minute, stirring
constantly. Add 2 cups milk; cook until thickened, stirring
constantly. Stir in 1/2 tsp. salt and 1/2 tsp. pepper. Add steaks to
gravy. Cover and simmer for 5 minutes.
NANCY HATTAWAY From "Southern Living Annual Recipes, 1988"
I won't even begin to enter the fat and calorie information on this
one.
NOTE: This is a Southern version. Generally in Kansas, where I come
from, the recipe would be much simpler++just a pounded steak dredged
in flour and fried served with a simple milk gravy.
Posted by Stephen Ceideberg; December 3 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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