| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Post, To, Mc |
4 |
servings |
INGREDIENTS
| 1 |
c |
Buttermilk |
| 4 |
|
Tenderized round or cube steaks; (4-oz.) |
| 1 3/4 |
c |
Flour; divided |
| 1/2 |
ts |
Garlic powder |
|
|
Salt and pepper to taste |
| 2 |
tb |
Vegetable oil |
| 2 |
c |
Skim milk |
INSTRUCTIONS
1.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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