| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | Round steak, 2-1/2 to 3 pound, cut into individual pieces | |
| 1/2 | c | Plus 2 T self-rising flour |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | c | Vegetable oil |
| 1 | c | Half-and-half |
| 1 | c | Milk |
INSTRUCTIONS
Combine 1/2 cup flour, 1/2 t salt and 1/2 t pepper. Dredge the steak pieces in the flour. Using a meat mallet, or, if desperate, the rim of a small plate, pound the four into the round steak pieces until steak is quite thin. (If using the rim of a plate be careful not to pound so hard as to break the plate!) Heat oil in a large heavy skillet over medium-high heat; add steak and brown well on both sides. When browned on both sides, cover skillet,, reduce heat and simmer 10 minutes. Remove steak, reserving 1/4 c drippings in skillet. Combine remaining 2 Tablespoons flour, half-and-half, milk, remaining 1/2 teaspoon salt and pepper to taste; stir until smooth. Stir into skillet and cook over medium heat until thickened, stirring constantly. Add steak, turning to coat with grave; cover and simmer 10 minutes. Yield: 4 to 6 servings Source: Original Whistle Stop Cafe Cookbook, by Fannie Flagg Posted to TNT ~ Prodigy's Recipe Exchange Newsletter by "Peggy L. Makolondra" <pmakolon@mail.wiscnet.net> on Jul 07, 1997
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