beaupower32
Tech Sergeant
I know some of us in here have to be good cooks. How about sharing one of your favorite Recipe's for the other members to try out.
Country Fried Steak with Gravy
1 -2 pounds sirloin tip roast
1 teaspoon salt, to taste
3 cups unbleached flour
2 tablespoons pepper
vegetable oil, for deep frying
2 tablespoons unbleached flour
1 cup milk
1/4 teaspoon salt
parsley, for garnish
Preparation:
Cut the meat into 1/2-inch thick slices. Pound the meat with a meat mallet to tenderize. Cut each slice crosswise into 3 pieces. Place in a large bowl. Cover
Combine the flour and pepper in a plastic bag and add the meat, 1 piece at a time, shaking to coat thoroughly. Heat the oil in the deep fryer or a large deep skillet, over medium heat, to 350°. Add the meat in batches (do not crowd) and fry until light brown, about 1 minute to 2 minutes per side. Drain the meat on paper towels and place it on a heated platter and cover lightly with foil to keep warm.
To make the gravy, pour off all but 2 tablespoons of the oil in the skillet, leaving the browned bits. Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes. Remove from the heat and gradually whisk in the milk. Stir in the salt and continue to whisk until thickened, about 1 minute. Serve over the steaks. Enjoy!
Country Fried Steak with Gravy
1 -2 pounds sirloin tip roast
1 teaspoon salt, to taste
3 cups unbleached flour
2 tablespoons pepper
vegetable oil, for deep frying
2 tablespoons unbleached flour
1 cup milk
1/4 teaspoon salt
parsley, for garnish
Preparation:
Cut the meat into 1/2-inch thick slices. Pound the meat with a meat mallet to tenderize. Cut each slice crosswise into 3 pieces. Place in a large bowl. Cover
Combine the flour and pepper in a plastic bag and add the meat, 1 piece at a time, shaking to coat thoroughly. Heat the oil in the deep fryer or a large deep skillet, over medium heat, to 350°. Add the meat in batches (do not crowd) and fry until light brown, about 1 minute to 2 minutes per side. Drain the meat on paper towels and place it on a heated platter and cover lightly with foil to keep warm.
To make the gravy, pour off all but 2 tablespoons of the oil in the skillet, leaving the browned bits. Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes. Remove from the heat and gradually whisk in the milk. Stir in the salt and continue to whisk until thickened, about 1 minute. Serve over the steaks. Enjoy!
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