| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
2-eat-l, A-ok, Beef, Texas |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Round steak |
| 1/2 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper, or to taste |
| 1/2 |
c |
Vegetable oil |
| 4 |
tb |
Pan drippings |
| 3 |
tb |
Flour |
| 1 1/4 |
c |
Milk |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper, or to taste |
INSTRUCTIONS
STEAK
PAN GRAVY
Steak: Pound steak and cut into 8 pieces. Combine flour, salt and pepper
and coat steaks on both sides. In a heavy skillet heat oil and saute
stgeaks 5 minutes on each side. Keep warm while making gravy.
Pan Gravy: Pour off all but 4 tablespoons of pan drippings. Blend in flour,
stirring constantly until bubbly. Stir in milk, salt and pepper. Continue
cooking and stirring, scraping cooked-on juices from bottom and sides of
skillet , until gravy thickens and bubbles for 1 minute.
Posted to EAT-L Digest 10 Jan 97
Recipe by: A Texas Hill Country Cookbook, 1976, p. 121
From: Lou Parris <lbparris@EARTHLINK.NET>
Date: Sat, 11 Jan 1997 21:50:22 -0600
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