Ingredients:
1 to 2 lbs cube steak or round tenderized round steak1 pint buttermilk
1 pinch garlic salt
1 pinch salt
1 pinch black pepper
baking soda
1 egg
½ cup milk
1 cup all purpose flour
Lard, for frying
Method:
Cut steak into serving sized pieces. Marinate overnight (or at least 4 hours) in buttermilk. (This will tenderize the meat without the need of MSG or other tenderizers, as well as adding a wonderful tang.)
remove steak from buttermilk. Discard buttermilk. Season steak with salt, garlic salt and pepper. Beat egg and milk together, adding a pinch or so of baking soda. Season flower on a separate plate.
Dredge steaks in flour, then in milk mixture. Dredge again in flour and let rest for 5 minutes.
Fry in hot lard or shortening (about ½” in skillet) over medium heat, turning only once until golden brown on both sides.
Serve over a ladle of gravy, top with a little more gravy...(cookingbytheseatofmypants.com)
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