4 Cubed steaks
Corn oil
Seasoned salt *
3 tb Lambrusco red wine -OR-
3 tb Juice
2 c Bisquick
1/4 lb Butter; melted
1/3 c Cooking oil
Seasoned salt & pepper
The night before, put the steaks in a dish in single layers. Wipe
them on both sides with an even coating of corn oil. Dust them on
both sides with a generous amount of seasoned salt.
Drizzle each steak with wine. Seal the dish in doubled foil or
plastic wrap and refrigerate it for about 24 hours prior to
preparing the final dish.
Remove the steaks from the fridge and coat both sides well in the
biscuit mix.
Combine the butter with the oil in a large skillet until melted.
Brown both sides of each steak, until crispy. Transfer right back
to the same baking dish and seal in foil. Bake at 375°F/190°C about
30 minutes.
