| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Beef, Ceideburg 2 | 1 | Servings | |
INGREDIENTS
| 1 | Egg, slightly beaten | |
| 1/2 | c | Buttermilk |
| 1/2 | c | Water |
| 1 | ts | Worcestershire sauce |
| 2/3 | c | Breadcrumbs |
| 1 1/3 | c | Flour |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 6 | (4-oz.) cubed steaks |
INSTRUCTIONS
COMBINE, MIXING WELL SET LIQUIDS ASIDE. MIX NOW, YOU NEED It is a "minute" or "cube" steak (steaks bought in a store already "tenderized") or round steak pounded out thin, breaded and fried in hot oil so it develops a crust like typical fried chicken. The steak should be around 1/4 inch thick. It's served topped with a white cream (or milk) gravy. Dip steaks in buttermilk mixture, dredge in flour mixture. Let stand for 10 minutes on paper towels. Fry steaks in 1/4" vegetable oil in a heavy skillet at medium high heat (375F) until browned, adding oil as necessary. Remove steaks and drain on paper towels. Pour off pan drippings, reserving 3 Tb. drippings. Add 1/4 cup of flour; stir over medium heat until bubbly. Boil 1 minute, stirring constantly. Add 2 cups milk; cook until thickened, stirring constantly. Stir in 1/2 tsp. salt and 1/2 tsp. pepper. Add steaks to gravy. Cover and simmer for 5 minutes. NANCY HATTAWAY From "Southern Living Annual Recipes, 1988" I won't even begin to enter the fat and calorie information on this one. NOTE: This is a Southern version. Generally in Kansas, where I come from, the recipe would be much simpler++just a pounded steak dredged in flour and fried served with a simple milk gravy. Posted by Stephen Ceideberg; December 3 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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