INGREDIENTS

INSTRUCTIONS

FLOUR SPICE
BATTER
CREAM GRAVY
Prepare the flour spice by blending the flour, salt, pepper, and
cayenne. Set aside on a plate or wax paper. Prepare the batter by
mixing the eggs with a whisk, in a large bowl. Add the buttermilk, or
milk and sourdough starter, and beer. Whisk to blend. Set aside. In a
deep, heavy skillet, heat the oil to 350 degrees. While the oil is
heating, prepare the round steaks by dredging them in the flour
spice, taking care to evenly coat the meat. Shake off any excess. Dip
the meat into the batter, and then again in the flour spice, evenly
coating the batter so it is dry on the outside. When the oil
temperature reaches 350 degrees (when a drop of batter sizzles when
dropped in it), gently slide one steak into the hot oil. Cook the
steak about 5 minutes. Turn in, taking care not to break the coating,
and cook the meat 5 more minutes, or until the batter is nicely
browned. Drain the cooked steak on paper towels. Repeat with the
other steaks. Hold the cooked steaks in a 225 degree oven until all
four are done. Pour Cracker-Pepper Gravy over the steaks and serve.
Yield: 4 servings
  CREAM GRAVY:
Melt the butter in a heavy saucepan. When the foam goes down, whisk
in the flour. Continually whisk until the flour cooks, becoming a
fragrant light brown. Slowly add the milk, continuing to whisk to
keep lumps from forming. Season with salt and pepper. Simmer gravy
for 10 minutes to cook and reduce. Serve hot.
Yield: About 3 cups
Converted by MC_Buster.
Per serving: 5445 Calories (kcal); 523g Total Fat; (85% calories from
fat); 36g Protein; 165g Carbohydrate; 603mg Cholesterol; 3366mg
Sodium Food Exchanges: 10 1/2 Grain(Starch); 1 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 103 1/2 Fat; 0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #IND029
Converted by MM_Buster v2.0n.

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