| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Fixed | 4 | Servings | |
INGREDIENTS
| 1 3/4 | Inch thick round steak | |
| Flour | ||
| Salt and pepper | ||
| Buttermilk | ||
| Lard or bacon drippings |
INSTRUCTIONS
Though Texas is a world in itself, it is also a Southern world, and many of its favorite dishes are wholly Southern. Fried Steak, for instance, of which there are many varieties. Have the butcher cut a slice of round steak about 3/4 inch thick, its weight depending on the number of diners. With a rolling pin or bottle, pound the steak to 1/2-inch thickness. Cut it into convenient serving portions. Dip in buttermilk, then dredge in flour that has been seasoned with salt and pepper. Heat lard or drippings in a large iron skillet. When almost at the smoking point, add the steak and sear very quickly on both sides. Reduce heat and fry until brown on one side, turn and brown the other. Drain quickly on paper. Serve with White Gravy. Busted by Christopher E. Eaves <cea260@airmail.net> NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA g.howard@ix.netcom.com Garry's Home Cooking Website http://members.aol.home/garhow/cooking.htm Recipe by: The Wide, Wide World of Texas Cooking ISBN 0-517-120089 Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 14, 1998
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