4 (6 oz ea) round steaks
Flour
+=SEASONED WITH=+
Salt, pepper, garlic powder
1 lg Egg
+=BEATEN WITH=+
2 tb Water
Milk
Oil or lard for frying
I use a method of tenderising the meat passed on to me by
my father, who made great CFS. First score the exterior of
the meat with a tiny, diamond-shaped pattern (like you'd
use to score the fat on a ham, but make the diamonds only
about 1/4" (6mm) long. Do this on both sides of the meat.
Then beat the steaks very well with a meat pounder (they
should be almost falling apart). Dip first in the flour,
then in the egg, and again in the flour. For a really
crisp crust, dip again in the egg, and the flour.
Heat the oil in a large frying pan (the oil should be to a
depth of 1/4" (6mm) or so). Fry the steaks in the oil
until nicely browned. Remove and keep warm.
Drain all but 3 Tbsp of oil from the pan, being sure to
leave the crusty bits on the bottom in the pan. Add 3
Tbsp. of flour (leftover from breading the meat), and stir
to make a white roux.
Whisk in 1 1/2 to 2 cups of milk, and stir until the
mixture loses its floury taste. Season to taste with salt
and a generous amount of black pepper (the pepper flavor
is important in this dish).
Serve the gravy over the meat and with mashed potatoes.
UDD Notes: I generally serve garlic or garlic and cheese
mashed potatoes under the pepper gravy.
Kathy Pitts in Bryan, TX
Uncle Dirty Dave's Kitchen
MMMMM
... No opera makes sense. People don't sing when they're feeling miserable.
UDD
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
