| 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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