| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Mc, Post, To | 4 | Servings | |
INGREDIENTS
| 1 | c | Buttermilk |
| 4 | Tenderized round or cube | |
| steaks 4-oz. | ||
| 1 3/4 | c | Flour, divided |
| 1/2 | t | Garlic powder |
| Salt and pepper to taste | ||
| 2 | T | Vegetable oil |
| 2 | c | Skim milk |
INSTRUCTIONS
Pour buttermilk into a medium-sized bowl. Add meat and gently coat each piece. 2.Combine 1 1/2 cups flour, garlic powder, salt and pepper in a plastic bag. Take meat out of buttermilk and shake to remove excess liquid. Place the meat in the bag, close top and shake to coat with flour. 3.Heat oil in skillet with non-stick surface, distributing evenly. 4.Place steak in skillet over medium-high heat. Brown on one side, turn and brown other side. Remove from skillet and keep warm while making gravy. Cream Gravy: 1.Combine 1/4 cup flour and 2 cups skim milk in a jar with a lid; shake until flour is blended. Pour into skillet in which meat was cooked. 2.Stir to loosen bits of flour stuck to the pan. Cook over low heat until gravy is thickened. 3.Season to taste with salt and pepper. Recipe By Texas Beef Council Posted To Fabfood By Lisa 6-98 Recipe by: Lisa-Fabfood By LizaCooks@aol.com on Jun 15, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 328
Calories From Fat: 72
Total Fat: 8.2g
Cholesterol: 4.9mg
Sodium: 117.1mg
Potassium: 346.7mg
Carbohydrates: 51g
Fiber: 1.5g
Sugar: 9.3g
Protein: 11.9g