| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Beef |
8 |
Servings |
INGREDIENTS
| 8 |
|
Minute Steaks |
| 2 |
tb |
All-Purpose Flour |
| 1 |
|
Egg, Beaten |
| 1 |
c |
Milk |
| 3/4 |
c |
Bread Crumbs Parsley |
| 1/2 |
ts |
Salt Tomato slice |
| 1/4 |
ts |
Pepper |
| 4 |
tb |
Oil |
INSTRUCTIONS
Put minute steaks between pieces of wax paper. Use the flat side of a
wooden mallet and pound to 1/4" thick.
Beat the egg and dip the minute steaks, one at a time, into it. Mix the
bread crumbs, salt and pepper. Dip the minute steaks into the bread crumb
mixture. Heat the oil in a heavy skillet over medium-high heat. Brown the
steaks, 8 to 10 minutes per side. Place the steaks on a warm platter. Keep
hot. Stir the flour into the pan drippings. Stir over medium heat until
lightly browned. Using a whisk, stir in the milk and cook until it thickens
to gravy. Add water if needed to thin. Add salt and pepper to taste. Return
steaks to the pan and simmer until ready to serve. Garnish with parsley and
a side of sliced tomatoes.
From: Joel Ehrlich From: Helen Peagram Date: 10 Feb 97
Posted to MM-Recipes Digest V4 #141 by BobbieB1@aol.com on May 20, 1997
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