| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
|
Beef |
4 |
Servings |
INGREDIENTS
| 4 |
|
Beef cubed steaks, 1-1 1/4 |
|
|
lb. pounded to 1/4" |
|
|
thickness |
| 1 |
t |
Salt |
| 1/2 |
t |
Black pepper |
| 3/4 |
c |
Buttermilk |
| 3/4 |
c |
plus 3 T. all-purpose |
|
|
flour |
| 1/2 |
c |
Vegetable shortening |
| 1 1/2 |
c |
Whole milk |
INSTRUCTIONS
Season steaks with 1/2 tsp. salt and 1/4 tsp. of the black pepper; set
aside. Place buttermilk in a shallow dish. Place 3/4 cup of the flour
in another shallow dish. Dip steaks in buttermilk; then in flour,
coating completely. In a large deep skillet, heat shorteining over
Medium-High heat until hot, but not smoking. Add steaks and cook 3-4
minutes per side or until cooked through and coating is golden. Drain
on a paper towel-lined platter and cover to keep warm For gravy, add
remaining 3 tablespoons flour, 1/2 tsp. salt and 1/4 tsp. pepper to
the skillet. Cook 2-3 minutes, or until flour is browned, stirring
constantly. Add milkand stir until gravy thickens. Top steak with
gravy and serve. Serves 4. MC formatting by bobbi744@sojourn.com NOTES
: Recipe also found in Mr. Food's Simple Southern Favorites Recipe by:
Mr. Food's EasyCooking Magazine, Winter/Spring '98 Posted to MC-Recipe
Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 15, 1998
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