| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
1 |
Servings |
INGREDIENTS
|
|
WALDINE VAN GEFFEN |
|
|
VGHC42A—– |
| 4 |
|
Cubed steaks |
|
|
Corn oil |
|
|
Season salt |
| 2 |
tb |
Or 3 Lambrusco's red wine — |
|
|
Or |
|
|
Juice |
| 2 |
c |
Bisquick |
| 1/4 |
lb |
Butter or margarine — |
|
|
Melted |
| 1/3 |
c |
Cooking oil |
|
|
Season salt and pepper |
INSTRUCTIONS
The night before, put the steaks in a dish in single layers. Wipe them on
both sides with an even coating of corn oil. Dust them on both sides with a
generous amount of season salt. Drizzle each steak with wine or juice. Seal
the dish in doubled foil or plastic wrap and refrigerate it for about 24
hours prior to preparing the final dish. Remove the steaks from the fridge
and coat both sides well in the bisquit mix. Combine the butter with the
oil in a large skillet until melted. Brown both sides of each steak, till
crispy. Transfer right back to the same baking dish and seal in foil. Bake
at 375~ about 30 minutes. Source: Gloria Pitzer's Secret Recipes
Newsletter.
Recipe By :
Posted to MM-Recipes Digest V4 #139 by Walt Gray <waltgray@mnsinc.com> on
May 19, 1997
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