INGREDIENTS

INSTRUCTIONS

FOR EACH PERSON
FOR CREAM GRAVY
Dredge steak in seasoned flour, coat well. Transfer steak to a cutting
board and using the "teeth" side of a meat mallet, pound the flour
into the steak. The object is to bread the steak thoroughly. In a
deep skillet heat enough oil and butter or lard and shortening to
immerse steak until fairly hot. Immerse steak in oil and when nicely
browned, cover, and simmer for a few moments, as when frying chicken.
Repeat frying process until all steaks are cooked. Transfer steak(s)
to a hot platter. Pour off all but 3 tablespoons of fat from the pan,
add the flour and whisking constantly add milk or water. Scrape up
any brown particles left on the bottom of the pan and incorporate
them into the gravy.
Season with salt and pepper or ketchup to taste. Serve steaks with
mashed potatoes and gravy.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9266
Converted by MM_Buster v2.0l.

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