Hill country fried steak
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Round steak |
| ½ | cup | Flour |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper, or to taste |
| ½ | cup | Vegetable oil |
| 4 | tablespoons | Pan drippings |
| 3 | tablespoons | Flour |
| 1¼ | cup | Milk |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper, or to taste |
Directions
STEAK
PAN GRAVY
Steak: Pound steak and cut into 8 pieces. Combine flour, salt and pepper and coat steaks on both sides. In a heavy skillet heat oil and saute stgeaks 5 minutes on each side. Keep warm while making gravy.
Pan Gravy: Pour off all but 4 tablespoons of pan drippings. Blend in flour, stirring constantly until bubbly. Stir in milk, salt and pepper. Continue cooking and stirring, scraping cooked-on juices from bottom and sides of skillet , until gravy thickens and bubbles for 1 minute.
Posted to EAT-L Digest 10 Jan 97 Recipe by: A Texas Hill Country Cookbook, 1976, p. 121 From: Lou Parris <lbparris@...> Date: Sat, 11 Jan 1997 21:50:22 -0600