Robert Ogle

  • 2 1/2 to 3 lbs. round steak
  • 1 5oz. can evaporated milk
  • 2 tbsp. hot sauce
  • 1/2 tsp. salt
  • 2 cups all-purpose flour, divided
  • 2 tsp. paprika
  • 3/4 tsp. garlic powder
  • 1tsp. of salt and pepper
  • Vegetable oil
  1. Trim steak and pound to 1/2 inch thick. Cut into 6 to 8 pieces.
  2. Combine milk, hot sauce, and salt into bowl. Measure 1 cup of flour in a bowl. Combine remaining flour and all other ingredients in another bowl. Should be three bowl and mixtures.
  3. Dip steak into flour, into milk mixture, and then into seasoned flour mixture. Set aside until all meat is coated.
  4. Heat 1 to 2 inches of oil in a heavy fry pan. Fry meat until both sides are golden brown, about 2 minutes on each side. 
  5. Drain on paper towels. Serve with Cream Gravy (see below), mashed potatoes, and biscuits.
Cream Gravy
Pour off all but 6 tbsp. of fat from frying pan; and 6 tbsp. of the seasoned flour left from above and blend well. Gradually stir in 2 1/2 cups milk. Cook and stir over medium heat until thickened. Season with salt and pepper. Cover steaks with gravy when served.
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