INGREDIENTS

INSTRUCTIONS

Season each steak on both sides with a pinch of salt and of freshly ground
black pepper, rubbing them into the meat. One at a time, dredge the steaks
into the flour, then in the egg, then in the cracker crumbs. Reserve 1/4
cup of the flour.
In a large heavy skillet over medium heat, warm the corn oil. Add the
steaks and cook them, turning them carefully once or twice, until the meat
is fully cooked through and the crumb coating is brown and crisp, 8 to 10
minutes total. transfer them to a platter and keep them warm.
Pour all but 4 tablespoons of the fat in the skillet through a strainer and
discard it. Return any cracklings from the strainer to the skillet and set
it out over low heat. Whisk the reserved 1/4 cup of flour into the fat in
the skillet and cook over low heat, stirring and scraping, for 2 minutes.
Gradually whisk in the milk. Raise the heat slightly and bring the gravy to
a simmer. Cook, stirring often and scraping the browned deposits from the
bottom of the skillet, until the gravy has thickened, 5 to 6 minutes.
Adjust the seasoning.
Arrange the steaks on each of 4 plates. Spoon the mashed potatoes next to
the steaks and nap both generously with gravy. Serve immediately.
NOTES : serve with "Perfectly lumpy mashed potatoes" and "Calico corn".
Recipe by: El Paso Chile Co.'s TX Border Ckbk/W. P. Kerr & Norma Kerr
Posted to MC-Recipe Digest V1 #849 by Lynn Cage <ltcage@onr.com> on Oct 16,
1997

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