| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Beef |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Round steak (1/2" thick) |
| 2 |
|
Egg; beaten |
| 2 |
tb |
Milk |
| 2 |
c |
Cracker crumbs |
| 1/4 |
c |
Shortening |
|
|
Salt; to taste |
|
|
Pepper; to taste |
| 1/2 |
c |
Beef instant bouillon |
| 1 1/2 |
c |
Unsifted flour |
| 1/2 |
ts |
Black pepper |
| 3 |
tb |
Drippings or margarine |
| 1 3/4 |
c |
Milk or water |
INSTRUCTIONS
SOUTHERN GRAVY
Cut steak into serving pieces. Pound steak thoroughly. Mix eggs and milk.
Dip meat into egg mixture, then into cracker crumbs. Brown, slowly, on both
sides in hot shortening. Season with salt and pepper to taste. Cover
tightly, and cook over very low heat 45 to 60 minutes or until tender.
Serve with Southern Gravy over steaks.
Gravy: Make ready mix by combining first 3 ingredients in medium bowl.
Store at room temperature in pint jar with tight fitting lid. Shake before
using.
Stir 1/4 cup ready mix into drippings. Cook and stir until brown. (This is
to cook the flour; do not burn it.) Add water or milk; stir until thick and
bouillon is dissolved.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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