| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
8-ounce slices round steak; cut 1/2-inch thick |
|
|
Texas Hot Salt; to taste |
| 2 |
lg |
Eggs |
| 1 1/4 |
c |
Milk; plus 2 tablespoons |
| 4 |
ds |
Hot pepper sauce; (up TO 6) |
| 1 |
c |
Plus 2 tablespoons all-purpose flour |
| 4 |
tb |
Lard or oil |
| 1 |
|
Onion; minced |
|
|
Worcestershire Sauce to taste |
|
|
Salt |
|
|
Cayenne pepper to taste |
INSTRUCTIONS
TASTE SHOW #TS4850
http://www.foodtv.com/midatl/reclist.htm
Season the meat on both sides with Texas Hot Salt (recipe follows) and
pound to a thickness of 1/4-inch.
In a bowl whisk together the eggs and 2 tablespoons of milk and the hot
pepper sauce. Dredge the steaks in 1 cup of the flour, dip in the egg
mixture, letting the excess drip off, and dredge in the flour again. Heat
the lard or oil in a cast iron skillet over moderately high heat until hot.
Add the steaks in batches and cook for 2-3 minutes on each side, or until
golden brown. Transfer the steaks to a platter lined with paper towels and
keep them warm.
Pour off all but 2 tablespoons of fat from the pan. Add the onion and cook
about 5 minutes, or until golden. Add 2 tablespoons of flour and cook,
stirring, until lightly colored. Heat and add the remaining milk, and the
Worcestershire Sauce, salt, and cayenne to taste and simmer, stirring,
until thickened. Strain into a sauceboat and serve with the steak.
Suggested drink: Iced tea
Yield: 4 servings
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998
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