Meat preparation
2 pounds top round steak
¾ cup
all-purpose flour
1 teaspoon
salt
1 teaspoon
pepper
3 large eggs
2 tablespoons
milk or heavy cream
2 cups
seasoned breadcrumbs
In a small bowl, mix flour, salt and pepper. With a meat
tenderizer, pound mixture into meat on both sides. Cut into serving pieces.
Set up three shallow pans for dipping and coating.
(1) Place leftover flour mixture in first pan.
(2) Place egg/liquid mixture in second pan.
(3) Place breadcrumbs in third pan.
Proceed with preparation of meat! Heat oil in a heavy skillet over medium-high
heat. Add meat to hot oil and brown
quickly on both sides. Cover and reduce
heat to medium and cook for 15 to 20 minutes, turning occasionally. County-fried steak should be well done, but
not dry. Remove steaks from pan and
drain onto paper towels. Keep warm!
2 cups milk
4 tablespoons
meat drippings
4 tablespoons
all-purpose flour
Salt and
fresh ground pepper to taste
Using a wire whisk, stir flour into meat drippings to
make a roux, smooth paste. Add milk
and heat to boiling, whisking constantly.
Reduce heat to medium and whisk until thickened. Serve over meat!
Yield: 2 cups.
Carolyn Gass Hardimon, M. S. Home Economist