SERVES 4
I have no evidence that buffalo was served in this way on the trail.
Since the guides and wagon leaders were of the old-cowboy camp, I am sure
that they knew this method of cooking. In any case, if I were on the trail
I would appreciate this method of changing the normal flavor of the meat.
This method is just great with a beef cube steak; it was served this way
during the Depression.
If using round steak, pound the meat with a wooden or metal meat
tenderizer.
Season the flour with salt and pepper. Dredge the meat in the flour
mixture. Mix the egg with 1/2 cup milk. Dip the floured meat into the milk
mixture and then back into the flour again.
Pan-fry meat in a large black frying pan with the oil. Brown on both
sides and remove from the pan to drain on paper towels. Keep warm on a
serving platter in the oven.
Drain all the remaining fat from the pan except 2 tablespoons. Stir in 2
tablespoons of the flour mixture and scrape the bottom of the pan carefully
so that you remove the brown goodness left over from the frying. Using a
whisk, stir in the rest of the milk and stir over medium heat until the
gravy thickens. If the gravy becomes too thick for your taste, you can add
some additional milk. Check the cream gravy for salt and pepper; I like
lots of pepper in mine. Serve the gravy over the meat.
You have to have creamy mashed potatoes, a green salad, and Cranberry
Orange Relish (see recipe) with this dish.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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